If you are looking for a beautiful, hearty dish that brings together cozy fall flavors and vibrant textures, this Stuffed Acorn Squash with Ground Turkey and Cranberry-Pecan Filling Recipe is an absolute treasure. It’s not only bursting with autumnal goodness but also balances savory and sweet with a delightful crunch from pecans and seeds, making every bite a comforting celebration. Whether you’re serving this for a family dinner or a special gathering, it’s sure to become a favorite that you’ll reach for again and again.
Ingredients You’ll Need
This recipe embraces simplicity with ingredients that each have a distinct role: from the tender, nutty acorn squash base to the layered flavors of the filling. Every element is essential in creating that perfect harmony of taste, texture, and color that makes this dish both wholesome and eye-catching.
- 2 acorn squash (cut in half): The natural bowl that roasts up tender and slightly sweet, perfect for stuffing.
- 1 Tbsp. olive oil: Adds richness and helps in roasting the squash beautifully.
- ½ tsp. salt: Enhances the natural flavors throughout the dish.
- â…” cup pecans: Provide a delightful crunch and nutty warmth in the filling.
- â…” cup bread crumbs (gluten free): These bind the filling together while adding a slight crispness to the topping.
- ¼ cup grated Parmesan cheese: Brings savory depth and a hint of saltiness.
- ½ tsp. dried basil: Offers aromatic herbal notes that lift the filling.
- 1 lb. ground turkey, 90/10: A lean, flavorful protein base for the filling that keeps things light yet satisfying.
- 2 Tbsp. olive oil: Needed for sautéing the turkey and aromatics, infusing them with flavor.
- 1 cup onion (finely diced): Adds sweetness and moisture, softening perfectly during cooking.
- 1 cup apple (diced with skins): Offers a juicy, slightly tart contrast that brightens the dish.
- 2 cloves garlic (crushed): Brings a warm, savory punch to the filling.
- â…“ cup dried cranberries (coarsely chopped): Their natural sweetness pairs beautifully with the savory turkey and nuts.
- ¼ cup pumpkin seeds: Adds texture and a nutty aftertaste that complements the pecans.
- ¾ tsp. ground sage: Lends an earthy, slightly peppery note characteristic of fall dishes.
- ¾ tsp. salt (to taste): Balances and enhances all the flavor components.
- 1 large egg: Acts as a binder, holding the filling together during baking.
How to Make Stuffed Acorn Squash with Ground Turkey and Cranberry-Pecan Filling Recipe
Step 1: Roast the Acorn Squash
Begin by preheating your oven to 400 degrees and lining a baking sheet with parchment paper or foil for easy cleanup. Cut the acorn squashes in half, drizzle olive oil, and sprinkle salt on the inside. Place them cut side down on the baking sheet and roast for about 35 to 40 minutes until fork-tender. This soft, caramelized base is the perfect vessel for our rich filling.
Step 2: Prepare the Pecan-Breadcrumb Topping
While the squash roasts, pulse your pecans, bread crumbs, Parmesan, and dried basil in a food processor. Aim for a crumbly texture that will provide a crunchy, flavorful topping. Set this aside for now — it’s the finishing touch that adds texture contrast and a burst of cheesy, nutty flavor.
Step 3: Cook the Ground Turkey
Heat a tablespoon of olive oil in a saucepan over medium heat. Sauté the ground turkey until it’s browned and cooked through, roughly 6 to 8 minutes. Once done, transfer it to a large mixing bowl. This lean protein is the perfect base, offering savory richness without heaviness.
Step 4: Sauté the Aromatics and Apple
In the same saucepan, add another tablespoon of olive oil and sauté the diced onion, apple, and crushed garlic until the onions turn translucent and the apples soften, about 5 to 6 minutes. These ingredients bring moisture, sweetness, and fragrant depth to the filling, making every forkful exciting.
Step 5: Combine the Filling
Mix the cooked ground turkey with the sautéed onion-apple mixture in your bowl. Stir in two-thirds of the pecan-breadcrumb topping, dried cranberries, pumpkin seeds, ground sage, salt, and the egg. Toss everything well so it’s evenly incorporated. This step ensures each stuffed squash half has rich, balanced flavor and holds together beautifully.
Step 6: Stuff and Bake
Scoop the filling generously into each roasted squash half, dividing it evenly. Sprinkle the remaining topping over each one, adding a crispy, golden crust as it bakes. Return the stuffed squashes to the oven for an additional 10 to 12 minutes to meld the flavors and crisp up the topping perfectly. Then, it’s ready to enjoy!
How to Serve Stuffed Acorn Squash with Ground Turkey and Cranberry-Pecan Filling Recipe
Garnishes
To elevate the presentation and flavor, freshly chopped parsley or a sprinkle of extra Parmesan cheese works wonders. A drizzle of a balsamic glaze can add a lovely tangy sweetness, complementing the cranberries and apple beautifully, while a pinch of freshly cracked black pepper offers a mild heat boost.
Side Dishes
This Stuffed Acorn Squash with Ground Turkey and Cranberry-Pecan Filling Recipe pairs wonderfully with bright, fresh sides like a crisp green salad tossed with lemon vinaigrette or some roasted Brussels sprouts for added crunch. Creamy mashed potatoes or a wild rice pilaf can also round out the meal, keeping it cozy and filling.
Creative Ways to Present
For a festive flair, serve the stuffed squash on individual plates with edible flowers or microgreens for a pop of color. You can also scoop out a bit of the squash flesh before stuffing and mix it into the filling to increase creaminess. Presenting the halves in a rustic wooden board with a linen napkin underneath invites a warm, homestyle vibe perfect for any occasion.
Make Ahead and Storage
Storing Leftovers
Cool any leftovers to room temperature, then transfer to airtight containers. They’ll keep well in the refrigerator for up to 3 days, making this recipe great for making ahead or meal prepping for busy weeks.
Freezing
You can freeze the stuffed squash after baking by wrapping each half tightly in plastic wrap and then placing them in a freezer-safe bag or container. They remain good in the freezer for up to 2 months. Just defrost overnight before reheating.
Reheating
To reheat, place the stuffed squash halves on a baking sheet and warm them in a 350-degree oven for about 20 minutes, or until heated through and the topping regains its crispiness. Avoid microwaving if you want to preserve the textures and flavors the best.
FAQs
Can I use ground beef or sausage instead of ground turkey?
Absolutely! Ground beef, sausage, or even venison will work beautifully in this Stuffed Acorn Squash with Ground Turkey and Cranberry-Pecan Filling Recipe. Just keep in mind that fattier meats might yield a richer filling, so adjust seasoning accordingly.
Is it possible to make this recipe vegetarian?
Yes, you can substitute the turkey for a hearty plant-based ground meat alternative or even lentils. Add extra spices to keep the filling flavorful and keep the texture satisfying.
Can I prepare this dish vegan?
To make it vegan, swap out the ground turkey for a plant-based substitute, use dairy-free cheese or omit cheese altogether, and replace the egg with a flax egg or mashed cooked potato as a binder.
How do I know when the acorn squash is done roasting?
The squash is ready when its flesh is easily pierced with a fork and feels tender but not mushy. This usually takes between 35 and 40 minutes at 400 degrees, depending on the size of the squash halves.
Can I assemble the dish ahead and bake it later?
Yes, you can stuff the acorn squash and cover it tightly (with foil or plastic wrap) and refrigerate for up to a day before baking. Just add a few extra minutes to the baking time if you’re baking it straight from the fridge.
Final Thoughts
I hope you feel inspired to try this Stuffed Acorn Squash with Ground Turkey and Cranberry-Pecan Filling Recipe—it’s truly one of those dishes that brings people together. It combines simple ingredients into a comforting, colorful, and delicious meal that feels both nourishing and special. Once you taste the mix of savory turkey, sweet cranberries, and crunchy nuts tucked inside tender squash, you’ll understand why it’s a winner every time.
Print
Stuffed Acorn Squash with Ground Turkey and Cranberry-Pecan Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Stuffed Acorn Squash with Ground Turkey recipe combines tender roasted acorn squash halves filled with a savory mixture of ground turkey, apples, onions, pecans, cranberries, and aromatic herbs. Enhanced with a crunchy breadcrumb topping and Parmesan cheese, this dish offers a delicious balance of sweet and savory flavors, perfect as a wholesome autumn or winter meal.
Ingredients
Squash
- 2 acorn squash, cut in half
- 1 Tbsp. olive oil
- ½ tsp. salt
Breadcrumb Topping
- â…” cup pecans
- â…” cup gluten-free bread crumbs
- ¼ cup grated Parmesan cheese
- ½ tsp. dried basil
Filling
- 1 lb. ground turkey (90/10 lean to fat ratio)
- 2 Tbsp. olive oil (divided)
- 1 cup finely diced onion
- 1 cup diced apple with skins
- 2 cloves garlic, crushed
- â…“ cup dried cranberries, coarsely chopped
- ¼ cup pumpkin seeds
- ¾ tsp. ground sage
- ¾ tsp. salt, or to taste
- 1 large egg
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the Squash: Cut each acorn squash in half and drizzle with 1 tablespoon of olive oil, spreading it evenly on the cut sides. Sprinkle ½ teaspoon salt inside each squash half to enhance flavor.
- Roast the Squash: Place the squash halves cut side down on the prepared baking sheet. Roast in the oven for 35-40 minutes until the flesh is tender and easily pierced with a fork.
- Make the Breadcrumb Topping: While the squash roasts, combine the pecans, gluten-free breadcrumbs, grated Parmesan cheese, and dried basil in a food processor. Pulse until the mixture becomes crumbly and well combined. Set aside for later use.
- Cook the Ground Turkey: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the ground turkey and cook for 6-8 minutes, stirring occasionally, until fully cooked and browned. Remove the cooked meat and transfer it to a large mixing bowl.
- Sauté the Vegetables and Fruits: In the same saucepan, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, diced apple, and crushed garlic for 5-6 minutes, or until the onions become translucent and the apples soften slightly.
- Prepare the Filling Mixture: To the bowl with the cooked ground turkey, add the sautéed onion and apple mixture, ⅔ of the breadcrumb topping mixture, dried cranberries, pumpkin seeds, ground sage, ¾ teaspoon salt, and the large egg. Toss everything together well to combine all ingredients evenly.
- Stuff the Squash: Carefully fill each roasted acorn squash half with about ¼ of the prepared filling mixture. Then sprinkle the remaining breadcrumb topping evenly over each filled squash to add a crunchy texture on top.
- Bake Again: Return the stuffed squash halves to the oven and bake for an additional 10-12 minutes, allowing the filling to set and the topping to become golden and crisp.
- Serve and Enjoy: Remove from the oven and serve warm as a hearty, nutritious main dish that’s perfect for a family dinner or special occasion.
Notes
- You can substitute ground turkey with ground beef, venison, or sausage to vary the protein and flavor.
- For a vegetarian version, substitute ground meat with cooked lentils or a plant-based ground meat alternative.
- Ensure the bread crumbs are gluten-free if you need to keep the recipe gluten-free.
- Feel free to adjust the seasoning according to taste, especially the amount of salt and herbs.
- This recipe can be prepped ahead by making the filling and topping in advance; just stuff and bake when ready.
- Leftover stuffed squash can be refrigerated for up to 3 days and reheated in the oven for best texture.
