Turkey and Cranberry Stuffed Acorn Squash
A cozy fall recipe that combines roasted acorn squash with savory ground turkey, tart cranberries, and quinoa or rice, topped optionally with cheese for a festive, flavorful meal.
Equipment
- Baking sheet
- Skillet
- Measuring cups
- Mixing Bowl
- Sharp knife
Ingredients
- 2 acorn squashes halved and seeded
- 1 lb ground turkey
- 1 cup cooked quinoa or rice
- 1 cup cranberries fresh or dried
- 1 small onion diced
- 2 cloves garlic minced
- 1 tsp olive oil plus more for drizzling
- 1 tsp thyme
- 1 tsp sage
- salt and pepper to taste
- ½ cup shredded cheese optional, for topping
Instructions
- Preheat oven to 400°F (200°C). Halve acorn squashes, scoop out seeds, drizzle with olive oil, season with salt and pepper, and place cut-side up on a baking sheet.
- Roast squash halves for 30–35 minutes until tender when pierced with a fork.
- Meanwhile, heat olive oil in a skillet. Sauté diced onion and garlic until fragrant and translucent.
- Add ground turkey, breaking it up with a spatula. Cook 5–7 minutes until browned and cooked through.
- Stir in cranberries, thyme, sage, salt, and pepper. Cook 5 more minutes until cranberries soften.
- Add cooked quinoa or rice to the skillet, mixing well to combine the filling. Adjust seasoning if needed.
- Remove roasted squash from the oven. Fill each half with the turkey-cranberry mixture, packing it gently.
- Top with shredded cheese if desired. Return to oven for 10 minutes until cheese melts and filling is hot.
- Serve warm, garnished with fresh herbs if desired.
Notes
This dish is perfect for Thanksgiving or fall dinners. Use ground chicken or lentils as a substitute for turkey. Swap quinoa for couscous or farro, and use vegan cheese for a dairy-free version. Leftovers keep 3–4 days in the fridge or up to 3 months in the freezer.