Try this Turkey Stuffed Acorn Squash recipe, or contribute your own.
- 1/4 cup dried cranberries
- 1 celery stalk chopped
- salt and pepper for taste
- 1 large acorn squash or 2 small ones cut in the half
- 1 lbs of ground turkey
- 1/2 large, yellow onions chopped
- 1/2 apple, peeled and chopped
- 1/2 teaspoon of dried thyme
- 1 tablespoon of plain bread crumbs
- 3 tablespoons of grated parmesan cheese
- 1 teaspoon concentrated chicken stock (optional)
- 1/4 teaspoon of garlic salt
- 3 tablespoon of olive oil
- Carbohydrate 7.3887 g
- Cholesterol 0 mg
- Fat 2.67827499786021 g
- Fiber 0.790249989032745 g
- Protein 0.143775 g
- Saturated Fat 0.366412499704537 g
- Serving Size 1 1 -3 (258g)
- Sodium 16.2981249999572 mg
- Sugar 6.59845001096726 g
- Trans Fat 0.105853749942055 g
- Calories 51 calories
Step-by-step
- Preheat the oven to 400 F
- Cut the bottom and the top of the squash to have flat surfaces on both sides
- Cut the squash in the middle (vertically)
- Using a spoon scoop out all the seeds
- Brush both halfs of the squash with olive oil, season with garlic salt and pepper
- Place the squash in the oven and roast for 50 min to 1 hour
- In the meantime heat up another tablespoon of olive oil in the skillet
- Add turkey, season with salt and pepper and cook until the meat is cooked through
- Remove the meat from the pan
- Add some more olive oil
- Add onions and tried thyme and cook until the onion is translucent (5 minutes)
- Add celery, apple and cranberries and cook for another 3-4 minutes
- Return the meat to the pan
- Add chicken concentrate, salt and pepper and cook for another 3 minutes
- Add breadcrumbs and cheese
- Stir everything well and check for seasoning
- Fill out the squash with the meat stuffing
- Place in the oven and bake for 15 minutes.
A raw ingredient list cannot convey how the starches in winter squash convert into sugars during a prolonged high-heat roast, developing deep caramelization along the cut edges. Pairing this stuffed squash requires balancing the natural sweetness of the squash and dried cranberries with something sharp or bitter. Acidic elements cut through the richness of the ground meat and melted parmesan cheese.
- Roast the squash halves cut-side down for the first twenty minutes to trap steam and soften the flesh efficiently before flipping them to brown.
- Cut flat bases on both the top and bottom of the acorn squash so the hollowed halves do not rock or spill their filling inside the oven.
- Cook the ground turkey thoroughly until all moisture evaporates and the meat begins to brown slightly in the skillet for better texture.
- Serve the finished halves alongside a peppery arugula salad dressed simply with lemon juice and olive oil to offset the sweet fruit and squash.
- Store any leftover stuffed squash in an airtight container in the refrigerator for up to three days and reheat it in a 350 degree oven until warmed through.
Acorn squash stuffed with savory meats reflects a long tradition of utilizing hollowed winter squashes as edible vessels for grains and proteins. Pairing these roasted halves with a dry white wine or crisp hard cider bridges the contrast between the savory turkey filling and the sugary flesh.
