This Turkey and Cranberry Stuffed Acorn Squash is a cozy, elegant meal perfect for chilly evenings or holiday gatherings. Sweet roasted squash halves cradle a savory-sweet filling of lean ground turkey, herbs, and tart cranberries. It’s surprisingly simple to make and delivers a complete, deeply satisfying autumn dish.
Love Turkey and Cranberry Stuffed Acorn Squash? So do we! If you're into Savory Combo Recipes or curious about Chicken, you'll find plenty of inspiration below.
Why You’ll Love This Turkey and Cranberry Stuffed Acorn Squash
All-in-one meal: Protein, veggie, and starch nestled together beautifully.
Perfect flavor balance: Savory turkey, sweet squash, and tart cranberries create harmony.
Versatile & creative: Easy swaps for protein, herbs, or add-ins like apples or walnuts.
Fancy without fuss: Impressive presentation with straightforward preparation.
Ingredients & Tools
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 1 lb lean ground turkey
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 stalks celery, finely chopped
- 1/2 cup dried cranberries
- 1/2 cup cooked quinoa or breadcrumbs
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1/2 cup chicken or vegetable broth
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: A sharp chef’s knife, a sturdy baking sheet, a large skillet, a mixing bowl, and a spoon for scooping.
Notes: Pick acorn squash that feel heavy for their size with a deep green rind and no soft spots. Dried cranberries are essential for the tart-sweet kick.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 25 g |
| Fat: | 12 g |
| Carbs: | 45 g |
| Fiber: | 7 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your squash wisely. Look for acorn squash that are firm, heavy for their size, and have a rich, dark green color with a patch of orange. This indicates ripeness and sweetness. Avoid any with blemishes or soft spots.
- Why the maple syrup? A tiny brush of maple syrup on the squash before roasting isn’t just for sweetness—it helps the edges caramelize beautifully, creating a deeper, more complex flavor that balances the savory filling.
- Don’t skip toasting your quinoa or breadcrumbs. If you’re using quinoa, give it a quick toast in a dry pan before cooking. If using breadcrumbs, toasting them lightly will add a wonderful nutty flavor and better texture to your stuffing.
- The power of broth. Using a good-quality broth is key here. It adds moisture and a savory depth that binds the filling together. A low-sodium version lets you control the salt level perfectly.
How to Make Turkey and Cranberry Stuffed Acorn Squash
Step 1: First, let’s tackle the squash. Preheat your oven to 400°F (200°C). Carefully slice each acorn squash in half from stem to bottom—this is the trickiest part, so use a sharp, sturdy knife and a steady hand. Scoop out all the seeds and stringy bits with a spoon. You’ll notice the cavity is now a perfect little bowl for our filling.
Step 2: Now, let’s get them ready for roasting. Brush the cut sides of the squash with the olive oil and drizzle lightly with the maple syrup. Season generously with salt and pepper. Place them cut-side down on your baking sheet. Roasting them face-down like this steams the flesh, making it incredibly tender and sweet. Pop them in the oven for about 25-30 minutes.
Step 3: While the squash roasts, it’s filling time! Heat a large skillet over medium heat. Add your ground turkey, breaking it up with a spoon as it cooks. You’ll want it to be nicely browned, which should take about 5-7 minutes. The aroma will start to fill your kitchen—it’s a good sign!
Step 4: Push the turkey to one side of the skillet and add the diced onion, celery, and garlic to the other side. Sauté them for about 5 minutes until the onion becomes translucent and fragrant. This step builds a flavor base that makes all the difference. Then, mix everything in the skillet together.
Step 5: Time for the flavor boosters. Stir in the dried cranberries, your cooked quinoa (or breadcrumbs), sage, thyme, and that lovely pinch of nutmeg. Pour in the broth, give it a good stir, and let it simmer for 3-4 minutes. The mixture should look moist but not soupy—the liquid will mostly absorb, leaving you with a perfectly cohesive stuffing.
Step 6: Your squash should be tender by now—a fork should pierce the skin easily. Carefully remove the baking sheet from the oven (it’s hot!) and flip the squash halves over so they’re cut-side up. They’ll be beautifully golden and soft.
Step 7: Generously pile the turkey filling into each squash cavity, mounding it slightly. You might have a little extra filling, which is a fantastic problem to have—it’s delicious on its own! Return the stuffed squash to the oven for another 15-20 minutes, until the filling is hot and the top is just starting to get a hint of golden color.
Step 8: The final touch! Let the squash rest for about 5 minutes after pulling them from the oven—this lets the flavors settle. Then, garnish with some fresh chopped parsley if you like, for a pop of color and freshness. And there you have it—a stunning, hearty meal that’s ready to devour.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked filling only for up to 3 months; squash may become watery if frozen.
- Reviving: Reheat in a 350°F oven with a splash of broth, covered, for 15–20 minutes.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the squash and provide a refreshing, crisp contrast.
- Garlicky sautéed green beans or Brussels sprouts — Their savory, slightly bitter notes complement the sweet and savory elements of the main dish, rounding out the plate beautifully.
- Creamy mashed potatoes or parsnips — For the ultimate comfort food spread, a side of something creamy and dreamy is just the thing, especially if you’re serving this for a holiday meal.
Drinks
- A dry Riesling or Pinot Noir — The slight sweetness of a Riesling or the light earthiness of a Pinot Noir mirrors the flavors in the squash and turkey perfectly without overpowering them.
- Sparkling apple cider — A non-alcoholic option that feels festive; its effervescence and apple notes are a fantastic palate cleanser between bites.
- A warm mug of spiced apple tea — Cozy, aromatic, and autumnal, it enhances the whole comforting experience, especially on a cold evening.
Something Sweet
- Warm apple crisp with vanilla ice cream — You’re already in the cozy fruit-and-spice zone, so leaning into it with a classic, warm dessert feels like a natural and deeply satisfying progression.
- Pumpkin cheesecake bars — They continue the seasonal theme but in a richer, creamier form, making the meal feel like a true celebration.
- Dark chocolate and orange pots de crème — For a more elegant finish, the deep, bitter chocolate and bright citrus offer a sophisticated contrast to the meal’s rustic flavors.
Top Mistakes to Avoid
- Mistake: Underseasoning the squash cavity. The squash itself is a major component of the dish, so salting and peppering the inside before roasting is crucial. If you skip this, the squash can taste bland against the flavorful filling.
- Mistake: Overcooking the ground turkey before mixing. Since the stuffed squash goes back in the oven, the turkey will cook a bit more. If you brown it until it’s completely dry initially, it can become tough. Stop when it’s just cooked through.
- Mistake: Using fresh cranberries instead of dried. I’ve messed this up before too… Fresh cranberries are far too tart and contain a lot of water, which can make your filling soggy. Stick with dried for the right balance and texture.
- Mistake: Not letting the squash rest after roasting. They are piping hot and full of steam. Giving them a few minutes to rest makes them easier to handle and allows the flesh to firm up slightly so it holds the filling better.
Expert Tips
- Tip: Boost the umami with mushrooms. Sauté about a cup of finely chopped cremini mushrooms with the onions. They’ll add a deep, savory flavor that makes the turkey filling even more incredible.
- Tip: Add a crunchy topping. For the last 5 minutes of baking, sprinkle the top of the stuffing with some toasted pecans, walnuts, or even a handful of panko breadcrumbs tossed with a little melted butter. The textural contrast is a game-changer.
- Tip: Make it ahead for easy entertaining. You can roast the squash and prepare the filling a day in advance. Keep them separate in the fridge, then stuff and bake for the final 20 minutes before serving. It tastes just as good and saves you stress.
- Tip: Use the leftover squash seeds. Don’t throw them out! Clean them, toss with a little oil and salt, and roast them on the same baking sheet for a delicious, crunchy snack while your main dish is cooking.
FAQs
Can I use a different type of squash?
Absolutely! Butternut squash is a great alternative, though you’d typically cut it into larger chunks rather than halves. Delicata squash works beautifully too—its skin is edible, so there’s no peeling required. Just adjust the roasting time accordingly, as thinner-skinned squash like delicata may cook faster.
Can I make this vegetarian?
Of course. Simply swap the ground turkey for a plant-based ground “meat” or a cup of cooked lentils and brown rice. Use vegetable broth, and you’re all set. The cranberries and herbs will still give it that fantastic flavor profile, making it a hearty vegetarian centerpiece.
How do I store and reheat leftovers?
Store any leftover stuffed squash in an airtight container in the fridge for up to 3 days. To reheat, place it in a baking dish, add a tablespoon of water or broth to the bottom to keep it moist, cover with foil, and warm in a 350°F (175°C) oven for about 15-20 minutes. The microwave can make the squash a bit mushy, so the oven is best.
My squash is really hard to cut. Any tricks?
This is a common struggle! You can soften it slightly by microwaving the whole squash for 2-3 minutes first. Alternatively, use a sharp, heavy chef’s knife and a rubber mallet—carefully tap the back of the knife to help it wedge through the tough skin. Always place the squash on a stable, non-slip surface.
Can I freeze the stuffed squash?
You can, but the texture of the squash may become a little watery upon thawing. It’s better to freeze the cooked turkey filling on its own. Then, when you’re ready, roast a fresh squash half and fill it with the thawed and reheated filling for the best results.
Turkey And Cranberry Stuffed Acorn Squash
Make this easy Turkey and Cranberry Stuffed Acorn Squash for a complete, elegant meal. Perfect for fall dinners or holiday gatherings. Get the recipe now!
Ingredients
For the squash:
-
2 medium acorn squash
-
1 tablespoon olive oil
-
1 teaspoon maple syrup
-
Salt and black pepper (to taste)
For the filling:
-
1 lb lean ground turkey
-
1 medium yellow onion (finely diced)
-
2 cloves garlic (minced)
-
2 stalks celery (finely chopped)
-
1/2 cup dried cranberries
-
1/2 cup cooked quinoa or breadcrumbs
-
1 teaspoon dried sage
-
1/2 teaspoon dried thyme
-
1/4 teaspoon ground nutmeg
-
1/2 cup chicken or vegetable broth
-
Fresh parsley (for garnish (optional))
Instructions
-
First, let’s tackle the squash. Preheat your oven to 400°F (200°C). Carefully slice each acorn squash in half from stem to bottom—this is the trickiest part, so use a sharp, sturdy knife and a steady hand. Scoop out all the seeds and stringy bits with a spoon. You’ll notice the cavity is now a perfect little bowl for our filling.01
-
Now, let’s get them ready for roasting. Brush the cut sides of the squash with the olive oil and drizzle lightly with the maple syrup. Season generously with salt and pepper. Place them cut-side down on your baking sheet. Roasting them face-down like this steams the flesh, making it incredibly tender and sweet. Pop them in the oven for about 25-30 minutes.02
-
While the squash roasts, it’s filling time! Heat a large skillet over medium heat. Add your ground turkey, breaking it up with a spoon as it cooks. You’ll want it to be nicely browned, which should take about 5-7 minutes. The aroma will start to fill your kitchen—it’s a good sign!03
-
Push the turkey to one side of the skillet and add the diced onion, celery, and garlic to the other side. Sauté them for about 5 minutes until the onion becomes translucent and fragrant. This step builds a flavor base that makes all the difference. Then, mix everything in the skillet together.04
-
Time for the flavor boosters. Stir in the dried cranberries, your cooked quinoa (or breadcrumbs), sage, thyme, and that lovely pinch of nutmeg. Pour in the broth, give it a good stir, and let it simmer for 3-4 minutes. The mixture should look moist but not soupy—the liquid will mostly absorb, leaving you with a perfectly cohesive stuffing.05
-
Your squash should be tender by now—a fork should pierce the skin easily. Carefully remove the baking sheet from the oven (it’s hot!) and flip the squash halves over so they’re cut-side up. They’ll be beautifully golden and soft.06
-
Generously pile the turkey filling into each squash cavity, mounding it slightly. You might have a little extra filling, which is a fantastic problem to have—it’s delicious on its own! Return the stuffed squash to the oven for another 15-20 minutes, until the filling is hot and the top is just starting to get a hint of golden color.07
-
The final touch! Let the squash rest for about 5 minutes after pulling them from the oven—this lets the flavors settle. Then, garnish with some fresh chopped parsley if you like, for a pop of color and freshness. And there you have it—a stunning, hearty meal that’s ready to devour.08
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