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Cozy Turkey and Stuffing Stuffed Acorn Squash

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This warm, filling, and surprisingly easy dish combines tender roasted acorn squash with savory turkey and herby stuffing for a cozy fall meal that feels like a hug on a plate.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 cups cooked turkey, shredded or diced
  • 1 box (6 oz) stuffing mix
  • 1 ½ cups low-sodium chicken broth
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • ½ cup yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon salt
  • ¼ cup dried cranberries (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp.
  3. Brush the cut sides and cavities of the squash with melted butter. Season lightly with salt and pepper. Place the squash halves cut-side down in a baking dish. Add about ¼ cup of water to the bottom of the dish.
  4. Roast the squash for 25 minutes until par-cooked.
  5. While the squash roasts, in a large skillet over medium heat, warm the olive oil. Add the diced onion and celery, and cook for 4-5 minutes until softened. Add the minced garlic, dried sage, and dried thyme, and cook for another minute until fragrant.
  6. In a medium saucepan, bring the chicken broth to a boil. Remove from heat, stir in the stuffing mix and the sautéed aromatics, and cover. Let it sit for 5 minutes, then fluff with a fork. If using dried cranberries, stir them in now.
  7. In a large mixing bowl, gently fold the shredded or diced turkey into the prepared stuffing. Taste and adjust seasoning.
  8. Carefully flip the roasted squash halves cut-side up in the baking dish. Divide the turkey-stuffing mixture evenly among the four cavities, mounding it slightly.
  9. Return the dish to the oven and bake for 20-25 minutes, until the stuffing is heated through and the tops are golden brown. If the stuffing browns too quickly, tent the dish loosely with aluminum foil for the last 10 minutes.
  10. Remove from the oven and let the squash rest for 5 minutes. Sprinkle fresh parsley over the top. Serve warm.

Notes

To stabilize the squash before cutting, slice a thin piece off the bottom so it sits flat. Do not overbake the squash initially to prevent collapse. For make-ahead, roast squash and prepare stuffing up to a day in advance; assemble and bake when ready. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: stuffed acorn squash, turkey and stuffing, fall dinner, leftover turkey, cozy meal

Find it online: https://shimmersnack.com/cozy-turkey-and-stuffing-stuffed-acorn-squash/