adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Stuffed Squash with Turkey and Apples
Stuffed Squash with Turkey and Apples
0 Likes
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Try this flavorful stuffed squash recipe for a satisfying dinner for two, filled with ground turkey, wild rice, apples, and herbs.
Ingredients:
  • 1 medium (about 1 1/4 to 1 1/2 pound) acorn squash, halved lengthwise and seeded
  • 2 tablespoons plus 1 teaspoon olive oil
  • 1 teaspoon kosher salt, divided
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup uncooked wild rice
  • 6 ounces ground turkey or ground breakfast sausage
  • 1 small shallot, finely chopped
  • 1 stalk celery, finely chopped
  • 1/2 large apple (Honeycrisp, Jonagold, or Braeburn), unpeeled, cored, and cut into small dice
  • 1 tablespoon chopped fresh sage leaves
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons dried cranberries
  • 1 tablespoon fine, dry breadcrumbs
Instructions:
  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Prepare the squash: Coat it with 1 tablespoon of oil, season with 1/4 teaspoon salt and a pinch of pepper. Arrange the squash cut sides down on a baking sheet. Roast in the oven for 35-40 minutes until tender. Let it cool before serving.
  • While the squash is roasting, prepare the rice by bringing 2 cups of water and 1/4 teaspoon of salt to a boil in a small saucepan. Stir in the rice and reduce heat to a simmer. Cover slightly askew and cook for 40 to 45 minutes until the rice grains are tender, some grains may begin to separate or burst. Drain using a sieve or fine-mesh colander.
  • Sear the turkey and vegetables: Heat 1 tablespoon of oil in a skillet over medium-high heat and crumble in the turkey. Cook for 5 to 7 minutes until it browns. Add shallot, celery, apple, sage, rosemary, cranberries, 1/2 teaspoon salt, and pepper. Stir for 3 to 4 minutes until softened. If dry, add up to 1/4 cup water, 1 tablespoon at a time, and stir until evaporated. Mix in the cooked rice and season with more salt and pepper as needed.
  • Fill each squash half generously with the delicious stuffing mixture. Gently press the filling into the cavities of the squash halves, ensuring a perfect balance of flavors in every bite.
  • Create a flavorful breadcrumb topping by mixing breadcrumbs with 1 teaspoon of oil. Sprinkle this mixture over the squash halves and bake until heated through and the breadcrumbs are golden brown, about 10 minutes.

Similar Recipes