Stuffed acorn squash is pretty and fun to eat

Stuffed Squash

Stuffed squash, November 2012

There are so many beautiful varieties of winter squash, and there’s even variation within the varieties. Acorn squash, for one, can range from solid dark green to beige and have lovely orange or yellow patterns. For roasting, you can cut an oval-shaped acorn squash crosswise to make fluted “bowls” that are fun to eat stuffing from. Cut an irregular-shaped squash lengthwise for a more rustic but still attractive shape.

This stuffing has ground turkey or pork (or use turkey or pork sausage), apples and nuts, and for seasoning sage and thyme. For the bread, there are choices: white bread, herb bread, gluten-free bread, or whatever you like.

The filling would also work well as a Thanksgiving stuffing.

Stuffed Roasted Acorn Squash
Recipe type: Side
Prep time:
Cook time:
Total time:
Serves: 4
For the roasted squash:
  • 1 tablespoon oil
  • 2 medium acorn squash (about 2 pounds each)
  • Sprinkle of salt
For the stuffing:
  • 1 tablespoon oil
  • 1 pound ground turkey or ground pork
  • 1/4 cup diced onion OR 1/2 tablespoon finely chopped chives
  • 1/2 cup diced celery
  • 1 apple, peeled, cored and cut into 1/2-inch pieces
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1/2 cup pecans, roughly chopped and toasted (300-degree oven for 10 minutes)
  • 4 slices bread, cut into cubes (about 2 cups) and toasted (in 300°F oven for 15 minutes)
  • 1 1/2 cups chicken broth
Roast the squash:
  1. Preheat oven to 425°F. On a rimmed baking pan place a sheet of foil or parchment paper.
  2. Wash outsides of squash. Cut oblong squash crosswise or acorn-shaped squash lengthwise. Trim a little off each end or side to make a flat spot so halves will stand upright. With a rounded serving spoon or soup spoon scoop out seeds and scrape the insides smooth. Rub each piece inside and out with about 1 1/2 teaspoons oil. Place halves, hollowed-out sides up, on baking pan and sprinkle a little salt over the tops and insides.
  3. Bake 30 to 45 minutes or until flesh is soft when pierced with a fork. Remove from oven and reduce oven temperature to 350°F.
Make the stuffing:
  1. While squash roasts, in a large skillet over medium high heat warm 1 tablespoon oil. Cook and crumble ground turkey or pork until no longer pink. If desired, drain off excess fat.
  2. Add celery, onion or chives, apple pieces, sage, thyme, salt, and pepper. Reduce heat to medium and cook 3 to 5 minutes, stirring occasionally, until onions and celery are soft. Add chopped pecans, bread cubes, and chicken broth and toss gently to combine.
Stuff the squash:
  1. Place a generous 1 cup of stuffing in each roasted squash half, pressing a little to condense stuffing and rounding the top. Bake in 350°F oven for 10 to 15 minutes or until stuffing is heated through and lightly browned on top. Transfer to plates and serve immediately.
Serving size: (ground turkey/ground pork) Calories: 670/566; Fat: 296g/197g; Saturated fat: 6g/3g; Carbohydrates: 62g; Sugar: 6g; Sodium: 786mg/729mg; Fiber: 10g; Protein: 39g/37g; Cholesterol: 116mg/83mg.


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