Turkey Dinner Stuffed Acorn Squash

When the autumn leaves start to fall, nothing feels more comforting than a hearty meal like Turkey Dinner Stuffed Acorn Squash. I remember the first time I made this dish; it was a chilly evening, and the warm aroma of spices and roasted vegetables filled my kitchen. My family had gathered, and the anticipation of a delicious dinner was palpable. The combination of sweet roasted acorn squash with savory turkey stuffing became an instant favorite. Every bite was a perfect blend of flavors, and I knew I had created something special. This dish captures the essence of fall and brings everyone together around the table.

Main Ingredients for Turkey Dinner Stuffed Acorn Squash

The ingredients for Turkey Dinner Stuffed Acorn Squash are carefully chosen to create a harmonious balance of flavors and textures. Each component plays a key role, from the sweet and tender acorn squash to the savory turkey filling. This combination not only fills your stomach but also warms your heart, making it a perfect autumn dish.

• 2 large acorn squash (about 2-1/4 lbs. each)
• 2 tsp. olive oil
• 1 tsp. kosher salt
• 6 c. cubed English muffin toasting bread (1/2″ in size, divided)
• ⅔ c. roasted salted pecans
• ½ c. cubed Parmesan cheese (1/4″ in size)
• ½ T. fresh thyme leaves
• ½ T. minced fresh sage
• 1 T. olive oil
• 1 c. diced yellow onion
• 1-1/2 c. diced Honeycrisp or Haralson apple (cored, with skin on)
• 2 large cloves garlic (minced)
• 3 c. cubed cooked turkey breast (1/2″ in size)
• ⅔ c. dried cranberries (coarsely chopped if they are especially large)
• ½ tsp. ground black pepper
• ¼ c. reduced sodium turkey or chicken broth
• ½ tsp. kosher salt (or to taste)
• 1 T. melted unsalted butter
• ¼ c. shredded Parmesan

Cooking Instructions for Turkey Dinner Stuffed Acorn Squash

Cooking Turkey Dinner Stuffed Acorn Squash is an enjoyable process that fills your kitchen with amazing aromas. The steps are straightforward, making it a great recipe for cooks of all skill levels. Let’s get started!

1. Start by preheating your oven to 400° F. This temperature is perfect for roasting the acorn squash, allowing it to caramelize beautifully. Line a large rimmed pan with parchment paper or aluminum foil, which makes for easier cleanup later.

2. Wash and dry the exterior of each acorn squash. You want them clean since we’ll be cutting them in half soon. With a large, sharp knife, carefully cut each squash in half. This might take a little effort, but be cautious to ensure a smooth cut.

3. Once halved, scoop out the seeds with a spoon. You can either discard them or save them for roasting later. Then, brush about 1/2 teaspoon of olive oil over the cut side of each squash half. This step adds flavor and helps with browning.

4. Sprinkle the cut sides with kosher salt for seasoning. The salt enhances the sweetness of the squash. Place the squash halves cut side down on the baking sheet. Roast for around 35 minutes, or until the flesh is just nicely softened. Keep an eye on them; if your squash is smaller or larger, you may need to adjust the cooking time.

5. Once done, remove the squash from the oven and lower the temperature to 350° F. This new temperature is perfect for finishing the dish later.

6. Now, let’s prepare the stuffing mixture. In a food processor, add 5-1/2 cups of the cubed English muffin toasting bread, pecans, Parmesan cheese, fresh thyme, and sage. Pulse the mixture until it’s chopped and crumbly but still has some larger pieces. This texture adds great character to the stuffing.

7. Next, we’ll move on to the turkey mixture. Heat a large skillet over medium heat. Once hot, stir in the diced yellow onion and Honeycrisp apple. Sauté until they’re just softened, stirring occasionally. The combination of these flavors is heavenly.

8. After a few minutes, toss in the minced garlic and sauté for an additional two minutes. Your kitchen will smell incredible at this point! Now, fold in the cubed turkey breast and dried cranberries, followed by the prepared stuffing mixture and black pepper. Drizzle the turkey broth over the top and gently fold everything to combine.

9. It’s time to taste the filling! Give it a quick taste test and add more kosher salt if needed. This ensures that every bite is packed with flavor.

10. Now, fill each roasted acorn squash half with half a cup of the turkey mixture, pressing it in lightly but firmly. Don’t be shy; you want a generous mound of stuffing. Then, sprinkle a few of the reserved bread cubes on top, and drizzle the melted butter over the top of those cubes.

11. Finally, sprinkle more kosher salt and ground black pepper over the stuffed squash. Place them back in the oven for another 10 to 12 minutes to heat throughout. When done, serve immediately with freshly grated Parmesan sprinkled over the tops for an elegant finish.

Variations to Try

There are countless ways to enjoy Turkey Dinner Stuffed Acorn Squash. Here are some variations to consider that can elevate your dish!

• Swap the Meat: Try using shredded chicken or even a plant-based alternative to suit your dietary preferences.
• Add Spices: Incorporate spices like cumin or smoked paprika for a different flavor profile.
• Cheese Options: Consider using different cheeses, such as feta or goat cheese, for a tangy twist.
• Vegetarian Option: For a vegetarian version, skip the turkey and add more vegetables and nuts to the stuffing.
• Herb Variations: Experiment with different herbs like rosemary or parsley to change the flavor dynamics.
• Top with Sauce: Drizzle with a balsamic reduction or a creamy sauce just before serving for added richness.
• Storage: Store leftovers in an airtight container in the fridge for up to three days.
• Freezing: This dish can be frozen before baking. Just thaw and bake when ready!
• Pairing: Serve with a fresh green salad or roasted vegetables for a complete meal.

How to Serve Turkey Dinner Stuffed Acorn Squash

Serving Turkey Dinner Stuffed Acorn Squash is all about creating an inviting and festive atmosphere. Here are some tips to make your presentation shine:

• Plate it Beautifully: Serve each stuffed half on a colorful plate to highlight the vibrant filling and squash.
• Garnish with Fresh Herbs: A sprinkle of fresh herbs like parsley or thyme adds a pop of color and freshness.
• Accompany with Sides: Pair with a simple green salad dressed with lemon vinaigrette for a light balance.
• Perfect for Holidays: This dish is a fantastic centerpiece for Thanksgiving or fall gatherings, sure to impress your guests.
• Meal Prep Ready: Make a batch on the weekend for an easy weekday lunch. Just reheat and enjoy!
• Seasonal Serving: Incorporate other fall flavors with side dishes like roasted Brussels sprouts or cranberry sauce.
• Temperature Matters: Serve the dish hot, right out of the oven, for the best flavors and textures.

FAQ

Conclusion

In summary, Turkey Dinner Stuffed Acorn Squash brings together comforting flavors and seasonal ingredients, making it a standout dish for any occasion. I encourage you to give it a try—it’s a simple yet impressive recipe that will delight your family and friends. Enjoy making this inviting dish and savor every bite together around the table!

Turkey Dinner Stuffed Acorn Squash

The ultimate comfort food for fall, Turkey Dinner Stuffed Acorn Squash brings together the savory taste of turkey, sweet acorn squash, and crunchy pecans. This easy weeknight dinner is packed with flavor and is sure to please everyone at the table. Make it tonight for a warm, hearty meal!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 large acorn squash about 2-1/4 lbs. each
• 2 tsp. olive oil
• 1 tsp. kosher salt
• 6 c. cubed English muffin toasting bread (1/2″ in size, divided)
• ⅔ c. roasted salted pecans
• ½ c. cubed Parmesan cheese (1/4″ in size)
• ½ T. fresh thyme leaves
• ½ T. minced fresh sage
• 1 T. olive oil
• 1 c. diced yellow onion
• 1-1/2 c. diced Honeycrisp or Haralson apple (cored, with skin on)
• 2 large cloves garlic (minced)
• 3 c. cubed cooked turkey breast (1/2″ in size)
• ⅔ c. dried cranberries (coarsely chopped if they are especially large)
• ½ tsp. ground black pepper
• ¼ c. reduced sodium turkey or chicken broth
• ½ tsp. kosher salt (or to taste)
• 1 T. melted unsalted butter
• ¼ c. shredded Parmesan

Equipment

• Commercial Large Rimmed Pan
• Trader Joe’s Roasted & Salted Pecans
• Cuisinart 14-Cup Food Processor

Method

 

1. Start by preheating your oven to 400° F. This temperature is perfect for roasting the acorn squash, allowing it to caramelize beautifully. Line a large rimmed pan with parchment paper or aluminum foil, which makes for easier cleanup later.
2. Wash and dry the exterior of each acorn squash. You want them clean since we’ll be cutting them in half soon. With a large, sharp knife, carefully cut each squash in half. This might take a little effort, but be cautious to ensure a smooth cut.
3. Once halved, scoop out the seeds with a spoon. You can either discard them or save them for roasting later. Then, brush about 1/2 teaspoon of olive oil over the cut side of each squash half. This step adds flavor and helps with browning.
4. Sprinkle the cut sides with kosher salt for seasoning. The salt enhances the sweetness of the squash. Place the squash halves cut side down on the baking sheet. Roast for around 35 minutes, or until the flesh is just nicely softened. Keep an eye on them; if your squash is smaller or larger, you may need to adjust the cooking time.
5. Once done, remove the squash from the oven and lower the temperature to 350° F. This new temperature is perfect for finishing the dish later.
6. Now, let’s prepare the stuffing mixture. In a food processor, add 5-1/2 cups of the cubed English muffin toasting bread, pecans, Parmesan cheese, fresh thyme, and sage. Pulse the mixture until it’s chopped and crumbly but still has some larger pieces. This texture adds great character to the stuffing.
7. Next, we’ll move on to the turkey mixture. Heat a large skillet over medium heat. Once hot, stir in the diced yellow onion and Honeycrisp apple. Sauté until they’re just softened, stirring occasionally. The combination of these flavors is heavenly.
8. After a few minutes, toss in the minced garlic and sauté for an additional two minutes. Your kitchen will smell incredible at this point! Now, fold in the cubed turkey breast and dried cranberries, followed by the prepared stuffing mixture and black pepper. Drizzle the turkey broth over the top and gently fold everything to combine.
9. It’s time to taste the filling! Give it a quick taste test and add more kosher salt if needed. This ensures that every bite is packed with flavor.
10. Now, fill each roasted acorn squash half with half a cup of the turkey mixture, pressing it in lightly but firmly. Don’t be shy; you want a generous mound of stuffing. Then, sprinkle a few of the reserved bread cubes on top, and drizzle the melted butter over the top of those cubes.
11. Finally, sprinkle more kosher salt and ground black pepper over the stuffed squash. Place them back in the oven for another 10 to 12 minutes to heat throughout. When done, serve immediately with freshly grated Parmesan sprinkled over the tops for an elegant finish.

Notes

• This dish is great with a simple, fresh green salad. Consider a maple Dijon dressing for added zest.
• Pair with my Holiday Wild Rice Salad for a delightful contrast in flavors.
• Try a Harvest Salad with a curry fig vinaigrette, which would also pair very well!

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.