I received product samples from sponsor companies to aid in the creation of the #FallFlavors recipes. All opinions are mine alone.
Stuffed acorn squash with turkey, cranberries, quinoa, and cheese is the perfect autumn meal, that is satisfying, delicious, and healthy!
Ever since I made my first stuffed acorn squash, I’ve been hooked and I look forward to fall so I can make them again. Winter squash is definitely one of my favorite fall foods. Which is funny since it’s a “winter” squash, eh? I remember the first time I bought acorn squash, it was about half the size of the ones I got this time. I was under the impression that they were always on the smaller side, so I was pleasantly surprised when these big boys showed up in my grocery order!
Turkey has been my protein of choice to use in stuffed acorn squash so far, but I want to try it with sausage this year, too! As a matter of fact, I think sausage would work great in this recipe. With the cranberries. Yum. Makes me think of my favorite Christmas breakfast…sausage cranberry quiche. And now I’m hungry.
The acorn squash is delicious in it’s own right, but the filling for this is Ah-may-zing.
What is in Turkey & Cranberry Stuffed Acorn Squash?
Chopped Green Onions
Are you hungry now, too? I can’t blame you. Here’s a bite!
There is very little hands-on time needed for this recipe, but it does take nearly an hour start-to-finish, because…acorn squash takes a minute to cook. It’s just the nature of the beast. I usually reserve recipes with a longer cooking time like this for the weekends, so that may work best for you if weeknights need to be 30 minutes or less – like at my house.
Get this recipe and check out the rest of today’s Fall Flavors recipes below. And the giveaway – don’t forget to enter the giveaway if you haven’t already!
Turkey & Cranberry Stuffed Acorn Squash
- 2 medium acorn squash
- 2 Tbsp extra-virgin olive oil, divided
- 1 lb lean ground turkey
- ½ tsp salt, divided
- ½ cup quinoa, rinsed
- 1 cup water
- ¼ cup dried cranberries
- ¼ cup chopped green onion
- ¼ cup chopped fresh flat-leaf parsley, plus more for garnish
- 1 clove garlic, minced
- 1 Tbsp lemon juice
- ¾ cup grated Parmesan cheese
- ½ cup crumbled feta
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with foil or parchment paper.
- To prepare the squash, use a sharp chef’s knife to slice in half, vertically, from top to bottom. Use a large spoon to remove the seeds and stringy pieces.
- Place the squash halves cut side up on the parchment-lined pan. Brush with 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
- Cook the quinoa according to the package instructions. Standard cooking instructions are: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
- Meanwhile, cook the turkey in a large skillet over medium-high heat, stirring and breaking up until browned. Drain grease, if any, and set aside to cool slightly.
- Add the quinoa, cranberries, green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil, along with the Parmesan and feta cheese to the pan with the turkey. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary.
- Once out of the oven, carefully turn the cooked squash halves over so the cut sides are facing up. Divide the turkey mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes.
- Garnish with chopped parsley, and serve warm.
Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea! Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts. We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!
Here’s what we made for Tuesday:
Maple Coffee Glazed Baked Donuts by A Kitchen Hoor’s Adventures
Baby Greens Salad with Pomegranate, Blue Cheese, And Pecans by Karen’s Kitchen Stories
Instant Pot Pork Riblets with Sauerkraut by Palatable Pastime
Pecan Chicken and Grape Salad by Cindy’s Recipes and Writings
Turkey & Cranberry Stuffed Acorn Squash by Sweet Beginnings
Apple Cider Cheesecake Tarts by Red Cottage Chronicles
Autumn Spice Coffee Pecan Fudge by Family Around the Table
Caramel Apple Pecan Cobbler by Hezzi-D’s Books and Cooks
Pecan Butter Pie by A Day in the Life on the Farm
Pecan Pie Bars by Culinary Adventures with Camilla
Vegan Ginger Pear Bundt Cake by The Baking Fairy
Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!
Prize 1 – Door County Coffee and Tea Company
Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.
Prize 2 – Millican Pecan Tower of Treats Gift Tins
Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.
Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.
I am hungry now and this is the perfect comfort meal.
I’m a big fan of stuffed squash. This sounds so good!!
They should probably call it “fall squash!” This sounds delicious and it’s so nutritious too.
Valentina | The Baking Fairy
I am just loving the flavor combination you picked for these stuffed squash! Great fall flavors indeed 🙂
I love seeing new and creative ideas for stuffed squash!
I have acorn, butternut, and spaghetti squash in the house! Totally love the fall produce and the different squash to eat. This looks so good.