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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
