I love to have these beauties during the peak of fall. I’ve tweaked this recipe a few times. You can use ground turkey or sausage depending on your preference. If you use ground turkey I would highly recommend seasoning it a great deal with salt, pepper, fennel and oregano.
I also think these make great leftover lunches! So much flavor packed into each little squash!
2 acorn squash, cut lengthwise and seeds removed
1 lb ground turkey or sausage
1 small onion or 2 shallots, chopped
1/2 cup celery, chopped
1/2 cup fresh cranberries
1/2 apple, chopped
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
2 teaspoons salt, divided
1/2 teaspoon pepper
4 tablespoons extra virgin olive oil, divided
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Prepare the acorn squash by cutting lenthwise and removing seeds. Drizzle with 2 tablespoons extra virgin olive oil, 1 teaspoon of salt and 1/2 teaspoon pepper inside the squash.
2. Cook cutside down for 20 minutes or until tender.
2. Meanwhile, cook the ground turkey or sausage in a medium skillet until brown. Remove from skillet.
3. Using the grease (or add more oil if necessary) saute the onion and celery until tender, about 5-7 minutes. Add the cranberries, apple, fresh thyme and rosemary, 1 teaspoon of salt.
4. Add the sausage back to the skillet and mix the stuffing together.
5. Once the acorn squash is tender, remove from oven. Optional: With a fork, carefully pull some of the squash from the sides (this is done to season more of the squash before adding the stuffing) and add another teaspoon of salt to the squashes.
6. Carefully stuff with the stuffing. Drizzle with olive oil and broil in the oven for 5 minutes or until the tops are slightly brown. Enjoy:)