Roasted acorn squash halves filled with a savory, herbed ground turkey and rice mixture studded with dried cranberries and toasted pecans; the squash is tender and slightly sweet while the filling is warmly spiced and textured.
Sweet-and-Savory Stuffed Acorn Squash
Roasted acorn squash halves become cozy little bowls for a herbed ground-turkey and rice filling studded with dried cranberries and toasted pecans—a naturally gluten-free dish that’s elegant enough for guests and easy enough for a weeknight.
This is the kind of meal that makes the oven do most of the work: the squash roasts until its flesh is tender and slightly sweet, then you fill the cavity with a savory, warmly spiced turkey-and-rice mixture. The contrast—silky squash against fluffy rice, chewy cranberries and crunchy pecans—gives every bite a little surprise.
A few practical steps keep the result reliable. Roasting the squash cut-side down yields melt-in-your-mouth flesh; rinsing the rice and cooking it in low-sodium chicken broth builds flavor without over-salting. Sautéing onion, celery and carrot until soft, then adding garlic, thyme and sage before the turkey creates the aromatic base the dish needs.
Once the turkey is cooked and combined with the fluffed rice, dried cranberries and toasted pecans lift the mixture—tartness and crunch where the squash is mellow. If you like, make the filling a day ahead and chill it; when you’re ready, scoop it into warm squash halves and pop everything back in the oven for 10–15 minutes to meld.
Serve simply with a crisp green salad or garlicky roasted greens for a balanced plate. Leftovers reheat well (the squash keeps its shape), and because there’s no wheat in sight, this one’s an easy go-to for gluten-free dinners that don’t skimp on comfort or texture.
Ingredients
How to Make Stuffed Acorn Squash Turkey Rice
- Preheat the oven to 400°F (200°C). Cut each acorn squash in half lengthwise and scoop out the seeds, then brush the cut surfaces with 1 tablespoon olive oil and season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Place squash cut-side down on a rimmed baking sheet and roast 35–40 minutes, until the flesh is fork-tender; remove from oven and leave the oven on.
- While the squash roasts, rinse the rice under cold water until the water runs clear, then combine the rice with 1 1/2 cups of the chicken broth in a small saucepan; bring to a simmer, cover, and cook 18–20 minutes until the liquid is absorbed and rice is tender, then fluff with a fork and set aside.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat; add the chopped onion, celery, and carrot and cook 5–7 minutes until softened, then add minced garlic and cook 30–45 seconds until fragrant.
- Add the ground turkey to the skillet and cook, breaking it up with a spoon, until no longer pink, about 6–8 minutes; stir in the fresh thyme, dried sage, remaining 1/2 teaspoon kosher salt, remaining 1/4 teaspoon black pepper, and the reserved 1/4 cup chicken broth if the pan looks dry.
- Transfer the turkey mixture to a large bowl and stir in the cooked rice, dried cranberries, chopped pecans, unsalted butter, and chopped parsley; taste and adjust seasoning with salt and pepper as needed.
- Turn each roasted squash half cut-side up and divide the turkey-rice filling evenly among the 4 halves, mounding slightly; return to the oven and bake 12–15 minutes more so the filling heats through and the flavors meld.
- Remove from the oven, let rest 5 minutes, then garnish with additional parsley if desired and serve warm straight from the shells.
Recipe Card
Stuffed Acorn Squash Turkey Rice
Roasted acorn squash halves filled with a savory, herbed ground turkey and rice mixture studded with dried cranberries and toasted pecans; the squash is tender and slightly sweet while the filling is warmly spiced and textured.
- Prep
- 20 min
- Cook
- 50 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Cut each acorn squash in half lengthwise and scoop out the seeds, then brush the cut surfaces with 1 tablespoon olive oil and season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Place squash cut-side down on a rimmed baking sheet and roast 35–40 minutes, until the flesh is fork-tender; remove from oven and leave the oven on.
- While the squash roasts, rinse the rice under cold water until the water runs clear, then combine the rice with 1 1/2 cups of the chicken broth in a small saucepan; bring to a simmer, cover, and cook 18–20 minutes until the liquid is absorbed and rice is tender, then fluff with a fork and set aside.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat; add the chopped onion, celery, and carrot and cook 5–7 minutes until softened, then add minced garlic and cook 30–45 seconds until fragrant.
- Add the ground turkey to the skillet and cook, breaking it up with a spoon, until no longer pink, about 6–8 minutes; stir in the fresh thyme, dried sage, remaining 1/2 teaspoon kosher salt, remaining 1/4 teaspoon black pepper, and the reserved 1/4 cup chicken broth if the pan looks dry.
- Transfer the turkey mixture to a large bowl and stir in the cooked rice, dried cranberries, chopped pecans, unsalted butter, and chopped parsley; taste and adjust seasoning with salt and pepper as needed.
- Turn each roasted squash half cut-side up and divide the turkey-rice filling evenly among the 4 halves, mounding slightly; return to the oven and bake 12–15 minutes more so the filling heats through and the flavors meld.
- Remove from the oven, let rest 5 minutes, then garnish with additional parsley if desired and serve warm straight from the shells.
Nutrition
- Carbohydrates
- 52
- Saturated Fat
- 3.5
- Sodium
- 480
- Fiber
- 5
- Unsaturated Fat
- 21.5
- Protein
- 28
- Fat
- 25
- Cholesterol
- 90
- Trans Fat
- 0
- Calories
- 620
- Sugar
- 12