Turkey-stuffed acorn squash: winter squash filled with seasoned ground turkey and topped with cheese. Easy, flavorful, and a healthy weeknight dinner for fall.
When temperatures drop after a long summer, I crave all the seasonal fall produce—especially winter squash. I enjoy it in soups, baked with butter and brown sugar, or stuffed. This recipe uses a hearty but lighter turkey filling to make a satisfying main course that’s perfect for weeknights.
Turkey-stuffed acorn squash is simple to prepare. Many small winter squash varieties work well. The turkey filling cooks quickly while the squash roasts. Top with a spoonful of red chile sauce if you like, finish with shredded cheddar, and you’ll have dinner in under an hour.
What type of winter squash to use?
I recommend acorn squash for stuffing, but delicata, carnival, and sweet dumpling are great choices too. These varieties have a similar shape; choose smaller round squash so each half makes a perfect individual portion.
Carnival squash, a cross between acorn and sweet dumpling, has a striped skin and sweet, firm flesh when cooked. Use whatever looks best at the market — all work well with the turkey filling.
Step-by-step instructions
- While the squash roasts, prepare the turkey filling.
- Brown the turkey in a hot skillet without stirring so it develops color. Flip to brown the other side, then break it up with a wooden spoon and cook through.
- Adding turkey this way enhances flavor and texture.
- Sauté onion and garlic until softened.
- Stir in diced tomatoes with chiles and the seasonings listed below.
- Cover and simmer about 20 minutes so the flavors meld.
- Turn the baked squash halves cut-side up and fill each cavity with the turkey mixture.
- Optionally spoon a bit of red enchilada sauce over the filling, then top each half with a heaping tablespoon or two of shredded cheddar. Return to the oven for 5 minutes to melt the cheese.
Recipe notes and tips
- Choose small winter squash varieties such as acorn, sweet dumpling, carnival, or delicata. Butternut is generally too large for this method.
- Use about 12 ounces (1½ cups) of diced tomatoes with green chiles — any spice level you prefer. I sometimes use a homemade canned tomato-and-chile mix similar to Ro-Tel.
- I like a spoonful of homemade red enchilada or red chile sauce under the cheese, but it’s optional. If using a sauce, homemade is best for flavor.
- Ground turkey or beef works. I prefer a mix of light and dark turkey to avoid dryness; you can substitute ground beef or chicken if you like.
Enjoy the cooler weather—visit pumpkin patches and pick up some local winter squash. This cozy, comforting turkey-stuffed squash is an easy way to celebrate the season. — Kelly
More winter squash ideas:
- Make a creamy squash soup such as an autumn squash purée.
- Try baked acorn squash with butter and brown sugar for a classic side.
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Turkey Stuffed Acorn Squash
Ingredients
- 2 small acorn squash, halved and seeds removed
- 1 pound ground turkey (mix of light and dark recommended)
- 1 tablespoon olive oil
- ½ small onion, chopped
- 2 cloves garlic, finely chopped
- Kosher salt and pepper, to taste
- 1½ cups (12-oz.) diced tomatoes and green chiles
- ¾ teaspoon cumin
- ½ teaspoon chili powder (or more to taste)
- ¼ teaspoon smoked paprika
- 1 bay leaf
- ½ cup shredded sharp cheddar cheese
- Optional: about 4 tablespoons homemade red enchilada sauce
Instructions
- Preheat oven to 400ºF. Place squash cut-side down in a baking dish and add a little water to the dish, or arrange on a lightly sprayed baking sheet. Bake 30–35 minutes, until tender.
- While squash bakes, make the turkey filling. Pat turkey dry. Heat olive oil in a skillet and add turkey in one piece. Let it brown undisturbed for several minutes, flip to brown the other side, then break up and cook through.
- Add onion, garlic, salt, and pepper. Cook until onions begin to soften, about 3–5 minutes.
- Stir in diced tomatoes with chiles, cumin, chili powder, smoked paprika, and bay leaf. Cover and simmer about 20 minutes. Adjust salt to taste.
- Turn roasted squash cut-side up and generously fill each cavity with the turkey mixture. If using, spoon a little red enchilada sauce on top. Sprinkle shredded cheddar over each and bake 5 more minutes until cheese melts. Serve warm.
Recipe Notes
- Use any small acorn-type squash: acorn, carnival, sweet dumpling, or delicata.
- If you like, add a spoonful of homemade red chile or enchilada sauce before the cheese for extra depth.
- Let the turkey brown well before breaking it up for better flavor and color.
- Leftover turkey mixture is excellent with eggs for breakfast or as extra filling on the side.
Nutrition
Need additional winter squash ideas? Try a warming squash purée or simply bake acorn squash with butter and brown sugar for an easy side.