Acorn Squash with Apple Turkey Stuffing
Delight your taste buds with this hearty and flavorful Acorn Squash with Apple Turkey Stuffing, a perfect blend of sweet and savory flavors for a cozy meal. Tender roasted acorn squash halves are filled to the brim with a mouthwatering stuffing made of lean ground turkey, crisp green apples, and aromatic herbs like thyme and sage, all brought together with a touch of cinnamon warmth. A sprinkle of parmesan cheese and a crispy panko topping add a delightful texture contrast, while the natural sweetness of the squash pairs beautifully with the savory filling. This wholesome and nutrient-packed recipe comes together in just over an hour, making it an ideal choice for an impressive yet easy-to-make dinner. Perfect for fall gatherings or a weeknight meal, this dish is a beautiful centerpiece that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 acorn squashes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 pound ground turkey
- 1 green apple, diced
- 1 onion, finely chopped
- 2 celery stalk, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 0.5 teaspoon ground sage
- 0.25 teaspoon cinnamon
- 0.5 cup chicken broth
- 0.5 cup panko breadcrumbs
- 0.25 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut each acorn squash in half lengthwise and scoop out the seeds with a spoon.
Brush the insides of the squash halves with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Place the squash halves cut-side up on a baking sheet.
Roast in the preheated oven for 30-35 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the onion, celery, and garlic to the skillet, cooking for 3-4 minutes until softened and fragrant.
Add the ground turkey to the skillet, using a wooden spoon to break it apart. Cook until the turkey is browned and cooked through, about 6-8 minutes.
Stir in the diced apple, dried thyme, ground sage, cinnamon, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Cook for an additional 3-4 minutes, allowing the flavors to meld.
Pour in the chicken broth and stir in the panko breadcrumbs. Cook for 2-3 minutes until the stuffing mixture is moist but not overly wet. Remove from heat and stir in the parmesan cheese.
Remove the roasted squash from the oven and carefully spoon the turkey stuffing mixture into each squash half, generously filling each cavity.
Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the tops are slightly browned and crispy.
Garnish with fresh parsley if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.2 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
