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
Scale
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.
