How to Make the Perfect Turkey and Wild Rice Stuffed Acorn Squash
American · Medium · 75 min · 4 servings
These beautiful roasted acorn squash halves are filled with a savory mixture of seasoned ground turkey, nutty wild rice, dried cranberries, and fresh herbs. It is a stunning and nutritious fall dinner that looks impressive but comes together with minimal effort.
Why this recipe works
This Turkey and Wild Rice Stuffed Acorn Squash recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 75 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 460 calories with 32g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 medium acorn squash halved and seeded
- 1 pound lean ground turkey
- 1 cup cooked wild rice blend
- 0.33 cup dried cranberries
- 3 cloves garlic minced
- 2 tablespoons fresh sage leaves chopped
Step by step instructions
Step 1: Roast the Acorn Squash
Preheat your oven to 400 degrees Fahrenheit. Brush the cut sides of the acorn squash halves with olive oil and season generously with salt and pepper. Place them cut side down on a parchment lined baking sheet and roast for 30 to 35 minutes until the squash flesh is tender when pierced with a fork and the cut edges are lightly caramelized.
Step 2: Cook the Turkey Filling
While the squash roasts heat a drizzle of olive oil in a large skillet over medium high heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the ground turkey and cook, breaking it up with a spoon, for 7 to 8 minutes until fully cooked through with no pink remaining. Season well with salt, pepper, and a pinch of smoked paprika.
Step 3: Combine the Filling
Remove the skillet from the heat and stir in the cooked wild rice blend, dried cranberries, and chopped fresh sage. Taste the filling and adjust the seasoning with additional salt and pepper as needed. The cranberries add a welcome pop of tartness that balances the savory turkey beautifully.
Step 4: Fill and Finish
Flip the roasted squash halves so they are cut side up. Divide the turkey and wild rice filling evenly among the four squash cavities, mounding it generously on top. Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes until the filling is heated through and the tops are slightly golden. Serve immediately garnished with extra fresh sage.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground turkey → ground chicken or plant based ground meat for a vegetarian version
- wild rice blend → cooked farro or cooked quinoa
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not roasting the squash long enough before filling it which means the squash will be undercooked and hard to eat in the final dish
- Under seasoning the turkey filling which is the heart of the dish and needs bold seasoning to stand up to the mild sweet squash
Nutrition facts
Per serving: 460 calories, 32g protein, 48g carbs, 16g fat, 8g fiber.
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