Name: Stuffed Acorn Squash with Turkey, Apples, Cranberries, and Pecans Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 small acorn squash, cut in half; 2 tablespoons olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons olive oil; 1/2 medium yellow onion, chopped; 2 cloves garlic, minced; 1 lb ground turkey; 1 apple, chopped; 1 tablespoon fresh sage, minced; 1 teaspoon fresh thyme; 1/3 cup dried cranberries; 1/2 cup chopped pecans; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/3 cup Panko breadcrumbs; 1/3 cup parmesan cheese, freshly grated

Jump to Recipe· 4.5 from 35 reviews

Hey friend, if you’re looking for a cozy, hearty dinner that feels like a warm hug on a plate, you’ve got to try this Stuffed Acorn Squash with Turkey, Apples, Cranberries, and Pecans Recipe. It combines all those fall flavors we crave—savory turkey, sweet apples, tart cranberries, and crunchy pecans—all nestled in roasted acorn squash. Trust me, once you make this, it’s going to be a favorite for easy weeknight dinners or even a charming holiday meal.

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Why This Recipe Works

Perfect Flavor Balance: The sweet apples and tart cranberries beautifully complement the savory turkey and herbs.
Easy One-Dish Meal: You’re roasting the squash and cooking the filling all in one go, minimizing cleanup.
Crunch and Creaminess: Pecans add texture while parmesan and breadcrumbs on top give a golden, cheesy crust.
Seasonal and Festive: This dish is great for fall, holidays, or anytime you want a touch of comfort food magic.

Stuffed Acorn Squash with Turkey Apples Cranberries Pecans, stuffed acorn squash dinner, fall squash recipes, hearty turkey stuffed squash, easy holiday squash dish - A halved acorn squash with deep green skin and bright yellow-orange soft flesh is placed on a white plate with a white marbled texture background. The squash is filled with a layered mixture: the bottom layer is the cooked squash flesh, topped with a crumbly mix of browned ground meat, small chunks of yellow vegetables, and bits of red dried cranberries. This is finished with a sprinkling of light toasted breadcrumbs and small green herb leaves scattered across the top. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All the ingredients in this Stuffed Acorn Squash with Turkey, Apples, Cranberries, and Pecans Recipe come together for layers of flavor and texture that keep every bite interesting. When shopping, look for firm acorn squash without soft spots, and pick an apple variety that’s crisp for a nice pop in the filling.

Acorn Squash: Acts as an edible bowl and naturally sweet base; picking smaller ones makes portioning easier.
Olive Oil: Used for roasting and sautéing, adds healthy fats and helps develop golden color.
Yellow Onion: Adds savory depth that pairs wonderfully with turkey.
Garlic: Brings aromatic warmth to the filling—mince finely so it distributes evenly.
Ground Turkey: Lean protein that absorbs flavors well and keeps the dish light but filling.
Apple: Provides natural sweetness and juiciness, balancing the savory parts.
Fresh Sage and Thyme: These herbs give that classic autumn vibe, making the dish taste like fall itself.
Dried Cranberries: Add a chewy, tart punch that contrasts nicely with the apples.
Pecans: Toasted or raw, they add crunch and a lovely nutty flavor.
Panko Breadcrumbs: Create a crunchy topping that contrasts with the tender squash and filling.
Parmesan Cheese: Adds a salty, savory richness to the top crust.
Kosher Salt & Black Pepper: Enhance all the flavors—season thoughtfully!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Stuffed Acorn Squash with Turkey, Apples, Cranberries, and Pecans Recipe depending on the season and what I have on hand. It’s super easy to make it your own, whether that means adding heat or swapping out nuts for allergies.

Vegetarian Variation: I sometimes swap out turkey for sautéed mushrooms and lentils for a rich, earthy stuffing.
Spice It Up: Adding a pinch of red pepper flakes or smoked paprika instantly gives it a nice kick—I recommend trying this if you like a little heat!
Nut-Free Option: Toasted seeds like pumpkin or sunflower work great instead of pecans and keep that satisfying crunch.
Herb Swaps: If fresh sage isn’t around, dried works fine, or fresh rosemary can add a lovely piney twist.

Step-by-Step: How I Make Stuffed Acorn Squash with Turkey, Apples, Cranberries, and Pecans Recipe

Step 1: Prep and Roast the Acorn Squash

Start by cutting your acorn squash in half from stem to tip. Use a spoon to scoop out all the seeds and that fibrous stuff—that step is key! Then, peel or shave a little flat spot at the bottom of each half so they sit steady on your baking sheet—this keeps everything upright while roasting.

Drizzle each half with half of your olive oil and sprinkle with salt and pepper. Set them flesh-side up on the pan and pop them in a 400°F oven for about 30 minutes. You want the squash to be fork-tender but not mushy—you’re aiming for a nice boat for the filling.

Step 2: Cook the Savory Turkey Filling

While the squash roasts, heat remaining olive oil in a skillet over medium-high heat. Toss in the chopped onion and cook until it softens and turns translucent—about 2-3 minutes. Then add your minced garlic and sauté just until it smells amazing, roughly 30 seconds.

Next, add the ground turkey, seasoning generously with salt and pepper. Break it up with your spatula and cook until it’s no longer pink. I like to let it brown a little for extra flavor, but don’t overdo it or the filling will dry out.

Step 3: Add the Autumn Goodies

Once your turkey is cooked, stir in the chopped apple, fresh sage, and thyme. Cook another 3 minutes — you want the apples to soften slightly but still hold their shape. Then mix in the cranberries and pecans. Give it a taste and adjust salt and pepper as needed.

Step 4: Stuff, Top, and Bake

Fill each roasted squash half with the turkey mixture, packing it gently. Sprinkle parmesan cheese and panko breadcrumbs over the top to create a golden crust once baked.

Pop them back into the oven and bake for another 15 minutes or until the topping is perfectly golden and crisp. Your kitchen will smell like heaven by now—get ready to dig in!

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Tips from My Kitchen

Squash Prep: Shaving the bottom of the squash to make it sit flat prevents messy spills while baking.
Apple Choice: I use a crisp apple like Honeycrisp or Granny Smith to balance sweetness and texture perfectly.
Don’t Overcook Filling: Cook turkey just until done, then mix in the fruit and nuts to keep everything juicy and fresh.
Topping Tips: Toast your breadcrumbs lightly before mixing or sprinkle on top for extra crunch and color.

How to Serve Stuffed Acorn Squash with Turkey, Apples, Cranberries, and Pecans Recipe

Garnishes

I like to add a sprinkle of fresh chopped parsley or more chopped sage on top for a pop of color and fresh flavor. A little drizzle of good quality olive oil right before serving brings everything to life, too. And if you want to get fancy, a tiny dollop of sour cream or Greek yogurt adds a nice tangy contrast.

Side Dishes

This dish is pretty filling on its own, but I sometimes pair it with a bright green salad or roasted Brussels sprouts to keep the meal balanced. A warm crusty bread or cornbread is also lovely for soaking up all those savory juices.

Creative Ways to Present

For holiday dinners, I’ve served this stuffed acorn squash on festive platters garnished with pomegranate seeds and rosemary sprigs—super pretty and adds a gorgeous splash of color. You could also go mini and make individual portions with small baby acorn squash for a cute appetizer or side dish at parties.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. Keep the squash and filling together—it reheats really well without drying out since the squash holds moisture.

Freezing

If I plan ahead, I freeze the filling separately in freezer-safe containers and roast fresh squash to stuff when ready. Freezing whole stuffed squash often makes the squash soggy once thawed, so this keeps texture better.

Reheating

I reheat leftovers covered with foil in a 350°F oven to retain moisture, typically for about 20 minutes or until warmed through. Microwave works in a pinch, but oven reheating preserves that crispy breadcrumb topping best.

FAQs

Can I make the Stuffed Acorn Squash with Turkey, Apples, Cranberries, and Pecans Recipe vegetarian?

Absolutely! You can replace the ground turkey with a mix of sautéed mushrooms, lentils, or even crumbled tofu to maintain that hearty texture and protein kick without meat.
What type of apple works best in this recipe?

For this recipe, I recommend crisp apples like Honeycrisp, Granny Smith, or Fuji because they hold their shape well and balance the sweetness with a nice tartness.
Can I use dried cranberries soaked in water if I want them softer?

Yes! Soaking cranberries in warm water for 10-15 minutes before adding them to the filling plumps them up and mellows their tartness, which some folks prefer.
Is there a way to speed up this recipe?

To save time, you can microwave the acorn squash halves for 5-7 minutes before roasting briefly to finish—they’ll roast faster this way. Also, prep your filling while the squash cooks to maximize efficiency.
Can I prepare this dish ahead for a dinner party?

You can prep the filling and roast the squash in advance, then assemble and bake just before serving to make hosting much easier.

Final Thoughts

This Stuffed Acorn Squash with Turkey, Apples, Cranberries, and Pecans Recipe is one of those dishes I find myself coming back to every autumn and winter—not just for the flavors but because it feels like a comforting celebration of the season in each bite. I hope when you try it, it becomes a cozy staple in your home too. Don’t hesitate to make it your own and share with loved ones. Happy cooking!