Turkey Stuffed Acorn Squash

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This Turkey Stuffed Acorn Squash is one of those comforting, flavor-packed meals that brings together the best of fall in every bite. I love how the sweetness of roasted acorn squash pairs so perfectly with the savory turkey sausage and herb stuffing, dotted with tart dried cranberries and crisp apple chunks. It’s a beautiful dish, both rustic and elegant, and one I look forward to making as soon as the weather starts to cool.

For me, this recipe isn’t just about delicious food—it’s about creating a meal that feels festive without being fussy. Whether it’s a cozy dinner for two or a small holiday gathering, it always impresses. And the best part? It’s a complete meal baked right into its own edible bowl. Cleanup is minimal, and the flavor payoff is huge.

Why You’ll Love This Turkey Stuffed Acorn Squash

• It’s hearty, satisfying, and healthy.
• You get that sweet-savory combo from squash, sausage, and cranberries.
• Great for meal prep or special occasions.
• Gluten-free with simple swaps.
• Packed with seasonal fall ingredients.

What Kind of Sausage Should I Use?

I prefer using ground turkey sausage for a leaner option, but you can absolutely use pork sausage if you like it a bit richer. Sweet or spicy sausage both work, depending on your flavor preference. Just make sure to brown it well—it adds tons of depth to the final dish.

Options for Substitutions

• Squash: If acorn squash isn’t available, try delicata or small butternut squash.
• Protein: Use ground chicken or even a vegetarian sausage alternative.
• Add-ins: Swap dried cranberries with chopped dried apricots or golden raisins.
• Bread crumbs: Gluten-free or low-carb breadcrumbs work just as well.
• Herbs: Fresh sage and thyme are amazing here, but dried versions are fine in a pinch.

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Ingredients for this Turkey Stuffed Acorn Squash

• Acorn Squash: Naturally sweet and nutty, this is the perfect vessel to hold the savory stuffing.
• Ground Turkey Sausage: Lean and flavorful, turkey sausage is the star protein of the dish.
• Celery: Adds crunch and an aromatic base to the stuffing.
• Onion: Gives depth and sweetness when sautéed.
• Apple: Adds a touch of tart and sweet contrast to the savory filling.
• Dried Cranberries: Bursts of tart-sweet flavor that complement the squash beautifully.
• Fresh Parsley: Bright and fresh, it brings color and a herbal finish.
• Breadcrumbs: Helps bind the filling together and adds a bit of heartiness.
• Olive Oil: Used for roasting and sautéing, adding flavor and richness.
• Salt & Pepper: Essential for seasoning every layer.
• Fresh Sage & Thyme: Classic fall herbs that enhance the stuffing flavor.
• Chicken Broth (optional): Helps moisten the stuffing if needed.

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Step 1: Roast the Acorn Squash

Cut the squash in half lengthwise and scoop out the seeds. Brush each half with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast in a 400°F (200°C) oven for about 30–40 minutes until the flesh is tender and caramelized.

Step 2: Cook the Turkey Sausage

While the squash roasts, heat a bit of olive oil in a skillet over medium heat. Add the turkey sausage, breaking it apart with a spoon, and cook until browned and fully cooked through. Remove from pan and set aside.

Step 3: Sauté the Vegetables and Apple

In the same pan, add diced onion and celery. Sauté until soft and translucent, about 5–7 minutes. Add chopped apple and cook for 2–3 more minutes until slightly softened.

Step 4: Mix the Stuffing

Return the cooked sausage to the pan, then stir in dried cranberries, breadcrumbs, herbs (sage, thyme, parsley), and a splash of chicken broth if the mixture feels too dry. Stir to combine and adjust seasoning with salt and pepper.

Step 5: Stuff the Squash

Flip the roasted squash halves right-side up. Spoon the stuffing mixture generously into each cavity, packing it down slightly so it holds together.

Step 6: Bake Until Golden

Return the stuffed squash to the oven and bake for another 10–15 minutes, just until the tops are slightly browned and crispy.

Step 7: Garnish and Serve

Sprinkle with a bit of fresh parsley before serving. Serve hot for the most comforting result.

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How Long to Prepare the Turkey Stuffed Acorn Squash

Prep Time: Preparing the ingredients—from chopping the vegetables and apples to browning the sausage—takes around 20–25 minutes. Roasting the acorn squash while you prepare the filling helps optimize the total time.

Cook Time: The squash needs 30–40 minutes to roast initially, and once stuffed, it bakes for an additional 10–15 minutes. Altogether, you’re looking at about 50–60 minutes total from start to finish.

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Tips for Perfect Turkey Stuffed Acorn Squash

• Choose squash that are firm, heavy, and without soft spots.
• Roast the squash until just fork-tender before stuffing to avoid overcooking.
• Brown the sausage thoroughly for the best flavor.
• Add a bit of broth if the stuffing looks dry before filling the squash.
• Garnish with fresh herbs for a pop of color and flavor just before serving.

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Watch Out for These Mistakes While Cooking

• Under-seasoning the stuffing: Taste the filling before stuffing to make sure it’s well-seasoned.
• Overcooking the squash: If it gets too soft, it won’t hold the stuffing well.
• Skipping the broth: If the stuffing seems too dry, a touch of broth goes a long way.
• Not chopping ingredients evenly: This helps everything cook uniformly.
• Using too much oil: A light brushing is enough; too much can make the squash greasy.

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What to Serve With Turkey Stuffed Acorn Squash?

1. Garlic Green Beans

A simple side of sautéed green beans with garlic and lemon balances the richness of the stuffed squash.

2. Wild Rice Pilaf

Earthy and nutty, wild rice makes an excellent companion for this fall-forward dish.

3. Cranberry Sauce

A spoonful of tangy cranberry sauce enhances the sweetness in the stuffing.

4. Arugula Salad with Pears

Fresh arugula tossed with sliced pears, walnuts, and vinaigrette adds brightness to the meal.

5. Roasted Brussels Sprouts

Crispy and caramelized, they bring out the deep roasted notes of the acorn squash.

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Storage Instructions

Refrigeration: Store leftover stuffed squash halves in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through for the best texture.

Freezing: You can freeze the cooked and cooled stuffed squash, wrapped tightly in foil or stored in a freezer-safe container, for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Meal Prep Tip: Make the stuffing ahead of time and refrigerate. Just roast the squash fresh and assemble when ready to bake.

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Estimated Nutrition (per stuffed squash half)

• Calories: 360 kcal
• Protein: 18g
• Carbohydrates: 30g
• Fat: 18g
• Fiber: 5g
• Sugar: 9g
• Sodium: 620mg

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Frequently Asked Questions

Can I make this vegetarian?

Yes! Swap the turkey sausage for plant-based sausage or crumbled tofu with added spices.

Can I use other types of squash?

Absolutely. Delicata, butternut, or even small pumpkins will work with slight baking time adjustments.

How do I know when the squash is done roasting?

It should be fork-tender but still hold its shape. Avoid over-roasting or it may collapse.

Can I prep this dish ahead of time?

Yes, roast the squash and make the stuffing in advance. Assemble and bake right before serving.

Is this gluten-free?

It can be! Use gluten-free breadcrumbs and check that your sausage is gluten-free as well.

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Conclusion

Turkey Stuffed Acorn Squash is everything you want in a cozy seasonal meal—savory, a little sweet, full of texture, and served in a beautiful roasted squash bowl. Whether you’re serving it as a weeknight dinner or a holiday centerpiece, it checks all the boxes: flavor, presentation, and nutrition. Once you try it, you’ll see why it’s a repeat dish in my fall and winter rotation.

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