Fall cooking hits differently when you can turn one beautiful ingredient into an entire meal.

Acorn squash becomes the perfect edible bowl for a hearty, warming stuffing that combines lean ground turkey with sweet-tart cranberries and buttery pecans.

This recipe transforms a simple weeknight dinner into something that looks like it belongs on a holiday table.

The natural sweetness of roasted squash pairs beautifully with savory turkey, while dried cranberries and crunchy pecans add layers of texture and flavor in every bite!

Why You’ll Love This Recipe

This is a complete meal in one gorgeous package. You get your protein, vegetables, and grains all nestled inside nature’s perfect serving bowl.

The combination of flavors feels like autumn on a plate—sweet roasted squash, earthy turkey, tart cranberries, and rich pecans create the perfect balance. Each component complements the others without any single flavor taking over.

It’s naturally gluten-free and packed with nutrients, but never feels like “diet food.” The presentation is stunning enough for company, but simple enough for a regular Tuesday night.

Leftovers reheat beautifully, and you can prep the components ahead of time for easy assembly. It’s also easily customizable—swap in different nuts, dried fruits, or seasonings based on what you have on hand.

Ingredients

For the squash:

2 medium acorn squash, halved lengthwise and seeded
2 tablespoons olive oil
Salt and black pepper to taste

For the stuffing:

1 pound ground turkey (93/7 lean)
1 medium onion, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup cooked wild rice or brown rice
½ cup dried cranberries
½ cup pecans, roughly chopped
2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
1 teaspoon dried thyme
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 tablespoons chicken broth
2 tablespoons butter
Salt and pepper to taste
¼ cup fresh parsley, chopped for garnish

If You Care Parchment Baking Paper, 70 sq ft

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Instructions

Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

Cut each acorn squash in half lengthwise and scoop out all the seeds and stringy pulp. A sturdy spoon or ice cream scoop works well for this.

Brush the cut sides of the squash with olive oil and season generously with salt and pepper. Place cut-side down on the prepared baking sheet.

Roast the squash for 35-40 minutes, until the flesh is tender when pierced with a fork. Remove from oven and flip cut-side up.

While the squash roasts, cook your rice according to package directions if you haven’t already. Set aside to cool slightly.

Heat a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.

Add the diced onion and celery to the skillet with the turkey. Cook for 4-5 minutes until the vegetables start to soften.

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Add the minced garlic, sage, thyme, cinnamon, and nutmeg. Cook for another minute until fragrant.

Stir in the cooked rice, dried cranberries, and chopped pecans. Add the chicken broth and butter, stirring until everything is well combined and heated through.

Season the stuffing mixture with salt and pepper to taste. Remove from heat.

Carefully scoop some flesh from the center of each roasted squash half, leaving about ½ inch of flesh around the edges to maintain the shape.

Chop the scooped squash flesh and stir it into the turkey stuffing mixture.

Divide the stuffing evenly among the four squash halves, mounding it slightly.

Return the stuffed squash to the oven and bake for 15-20 minutes more, until the tops are lightly golden and everything is heated through.

Let cool for 5 minutes before serving. Garnish with fresh chopped parsley.

Serving Suggestions

Serve alongside a simple green salad dressed with apple cider vinaigrette for a complete fall meal.

These make beautiful individual portions for a dinner party – just place each stuffed half on its own plate.

Pair with roasted Brussels sprouts or steamed green beans for additional vegetables.

A glass of Pinot Noir or Chardonnay complements the flavors beautifully if you’re serving wine.

Tips for Success

Choose acorn squash that feel heavy for their size and have hard, matte skin without soft spots.

If your squash won’t sit flat when cut, trim a small slice from the bottom to create a stable base.

Don’t skip scooping out some of the cooked squash flesh. It adds natural sweetness and helps bind the stuffing.

Make sure your rice is completely cooked before adding it to the stuffing mixture. Undercooked rice won’t finish cooking in the oven.

The stuffing can be made a day ahead and refrigerated. Just stuff the squash and add 5-10 extra minutes to the final baking time.

Storage and Reheating

Store leftovers in the refrigerator for up to 3 days. The stuffed squash halves can be wrapped individually in foil.

To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes until heated through.

You can also microwave individual portions for 2-3 minutes, though the oven method maintains better texture.