Stuffed Acorn Squash with Turkey, Apples & Cranberries

This hearty and wholesome Stuffed Acorn Squash is the perfect balance of savory and sweet. Featuring a flavorful mix of turkey sausage, kale, apples, and cranberries, it’s a comforting and nutritious dish ideal for fall, holiday meals, or cozy weeknight dinners.

Why You’ll Love This Recipe

• Warm, seasonal flavors in every bite
• Balanced sweet and savory profile
• Great way to enjoy nutrient-rich squash
• High in protein and fiber
• Naturally gluten-free
• Eye-catching presentation
• Perfect as a main or hearty side
• Easy to customize with your favorite ingredients
• Makes a beautiful holiday dish
• Healthy and filling

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium acorn squash, halved and deseeded
2 tablespoons extra virgin olive oil, divided
1/2 lb ground turkey sausage
1 clove garlic, minced
1/2 cup red onion, chopped
1 cup kale, chopped
1/4 cup apple, chopped
1/4 cup dried cranberries
1 teaspoon thyme (fresh or dried)
Salt, to taste
Ground black pepper, to taste

directions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Cut the acorn squash lengthwise and remove the seeds. Place squash halves skin-side down on the prepared sheet and roast for 50 minutes, or until fork-tender.
3. While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add ground turkey sausage and cook until browned, breaking it apart. Transfer to a plate.
4. In the same skillet, add remaining olive oil, then sauté kale, garlic, and red onion for about 5 minutes, until the onion is soft.
5. Stir in chopped apples, dried cranberries, and thyme; cook for 1 more minute.
6. Return the sausage to the skillet and mix well.
7. Spoon the filling evenly into the cooked acorn squash halves.
8. Broil for 3–5 minutes until lightly browned.
9. Season with salt and pepper before serving.

Servings and timing

• Prep Time: 15 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 4 people
• Calories: Approximately 310 kcal per serving

Variations

• Swap turkey sausage with vegetarian sausage or mushrooms for a meatless version
• Use spinach or Swiss chard in place of kale
• Add a sprinkle of feta or goat cheese before broiling
• Use golden raisins instead of cranberries for a different sweetness
• Add pecans or walnuts for crunch
• Substitute sweet potato or butternut squash for acorn squash

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15–20 minutes or microwave for 2–3 minutes until heated through. If frozen, thaw overnight in the fridge before reheating.

FAQs

Can I make this ahead of time?

Yes, prepare the filling and roast the squash ahead. Assemble and broil just before serving.

Can I freeze stuffed acorn squash?

Yes, wrap tightly and freeze after assembling. Thaw and reheat in the oven.

What kind of apples work best?

Firm, slightly sweet apples like Honeycrisp or Gala hold up well when cooked.

Can I use other types of sausage?

Yes, try chicken, or plant-based sausage.

How do I know when acorn squash is done?

It should be fork-tender and golden at the edges after roasting.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I leave out the cranberries?

Yes, but they add a nice contrast. Raisins or chopped dried apricots also work well.

Do I have to broil the squash at the end?

Broiling adds nice color and flavor, but you can skip it if preferred.

What can I serve with this dish?

A green salad, wild rice, or crusty bread pairs nicely.

Can I double the recipe?

Yes, easily scale up ingredients to serve a larger group.

Conclusion

Stuffed Acorn Squash with Turkey, Apples & Cranberries is a warm, satisfying dish perfect for fall and festive meals. With its blend of savory turkey, tender vegetables, sweet fruit, and hearty squash, it’s a flavorful, wholesome option that’s as nutritious as it is delicious.

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