If you're looking for a cozy fall dinner that's equal parts hearty and wholesome, this Turkey Quinoa Stuffed Acorn Squash with Cranberries & Pecans is the answer!
Each roasted squash half is filled with a savoury turkey and quinoa mixture dotted with cranberries, pecans, and baby spinach, then glazed with maple-Dijon butter and served with a silky cranberry purée for a touch of tart sweetness. It's the perfect dish for a fall dinner party or a lighter Thanksgiving option that still feels special.
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Why We Love This Stuffed Acorn Squash Recipe
- Beautiful presentation: Each roasted squash half looks stunning on the plate.
- Nutritious and balanced: Packed with lean protein, veggies, and whole grains.
- Make-ahead friendly: You can prep the filling and roast the squash ahead of time.
- Seasonal flavours: Sweet maple, tart cranberry, and earthy herbs make every bite taste like fall.
Ingredients
Squash
- Acorn squash (Tips on buying acorn squash)
- Olive oil
- Salt and black pepper
Quinoa
- Quinoa
- Chicken broth (or water)
- Pinch of salt
Filling
- Olive oil
- Ground turkey (or ground chicken)
- Onion
- Celery
- Garlic
- Crushed red pepper flakes (optional)
- Fresh sage
- Fresh rosemary
- Cooked quinoa (from above)
- Maple syrup
- Dried cranberries
- Pecans
- Baby spinach
- Salt and black pepper
Maple-Dijon Glaze
- Butter
- Maple syrup
- Dijon mustard
Cranberry Purée (for plating)
Makes about ¾ cup (enough for 6 servings)
- Fresh or frozen cranberries
- Apple cider
- Maple syrup
- Dijon mustard
- Pinch of salt
- Butter or olive oil
- Rosemary
- Orange peel
See the recipe card below for exact quantities.
Instructions
Prepare the Squash
Using a sharp chef's knife, carefully trim a thin slice off the top and bottom of each acorn squash so they sit flat and steady on your cutting board. Cut each squash in half from stem to tip, then scoop out the seeds and stringy pulp with a spoon. Brush the cut sides with olive oil and season generously with salt and pepper.
📌Tip: If the squash is difficult to cut, microwave it for 1-2 minutes to slightly soften the skin and make slicing easier.
Roast the Squash
Preheat the oven to 400°F (200°C).
Arrange the squash halves, cut side down, on a parchment-lined baking sheet so they sit flat against the pan. Roast for 30-35 minutes, until the flesh is tender and the edges are lightly caramelized.
📌Tip: Check doneness by inserting a fork or paring knife into the thickest part of the flesh, it should slide in easily. The edges should be golden brown, and the flesh should feel tender but still hold its shape when lifted.
Cook the Quinoa
In a small saucepan, combine quinoa, broth (or water), and a pinch of salt. Bring to a boil, then reduce the heat to low.
Cover and simmer for 15 minutes, until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
Fluff with a fork. You'll have about 1¼-1½ cups cooked quinoa; use 1 cup for the filling.
Prepare the Filling
Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until lightly browned, breaking it up as it cooks.
Add onion, celery, and garlic, and sauté for 5 minutes until softened.
Stir in crushed red pepper flakes (if using), sage, and rosemary.
Add cooked quinoa, maple syrup, cranberries, and toasted pecans. Mix well and season with salt and pepper.
Turn off the heat and fold in baby spinach until just wilted. Taste and adjust seasoning as needed.
Make the Maple-Dijon Glaze
In a small skillet, melt butter with maple syrup and Dijon mustard over low heat. Stir until smooth and glossy.
Fill and Bake
Flip roasted squash halves, cut side up. Brush the rims with the maple-Dijon glaze. Spoon the ground turkey mixture into each cavity, gently mounding it.
Return to the oven for 10 minutes to warm through and let the flavours meld.
Make the Cranberry Purée
In a small saucepan, combine cranberries, apple cider, maple syrup, Dijon, rosemary, orange peel and a pinch of salt.
Bring to a gentle simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until cranberries burst and the mixture thickens.
Remove the rosemary and orange peel. Transfer to a blender and purée until smooth. Add butter or olive oil and blend briefly for a glossy finish.
For a restaurant-style texture, strain the purée through a fine-mesh sieve. Serve warm or at room temperature.
Serve
Spoon a small pool or swipe of cranberry purée onto each plate. Place a stuffed squash half on top and drizzle with any remaining glaze. Serve warm.
FAQ
A: Absolutely! You can eat the skin of acorn squash once it's roasted, it softens nicely and adds a subtle nutty flavour. Plus, it gives you a bit of extra fiber.
If the skin feels too thick or tough, you can always scoop out the flesh and leave it behind. Smaller or younger acorn squash tend to have thinner, more tender skin, which is easier to enjoy.
📌Pro tip: Just make sure to wash the squash well before roasting. Eating the skin along with the roasted flesh makes each bite extra wholesome and delicious!
A: Colour: A ripe acorn squash is dark green with a patch of deep orange near the base. Avoid squash that's mostly yellow or pale green.
Texture: The skin should be firm and tough, not glossy or soft.
Weight: It should feel heavy for its size, which means it's dense and fully matured.
Stem: Look for a dry, slightly shrivelled stem; a green stem usually means it was picked too early.
Tips & Substitutions
- Make it vegetarian: Substitute lentils or chickpeas for the turkey.
- Nut-free option: Swap pecans for toasted pumpkin seeds or sunflower seeds.
- Time saver: Roast the squash and make the quinoa a day in advance; just reheat before serving.
- Serving suggestion: Pair with a crisp fall salad or roasted Brussels sprouts for a complete meal.
Other Favourite Fall Recipes to Try:
- Butternut Squash Lasagna Roll Ups
- Mini Stuffed Pumpkins with Wild Rice
- Creamy Sunshine Squash Soup with Gnocchi & Spinach
- Hasselback Honeynut Squash and Apples (with a Hummus Dressing)
Equipment used for this stuffed acorn squash recipe: We roasted the squash on the Hestan OvenBond Sheet Pan, with its tri-ply construction and non-reactive stainless surface ensuring even browning and easy cleanup. The filling came together in the Hestan ProBond Titum Skillet, where the reinforced nonstick finish handled every sauté beautifully without losing colour or texture. A Hestan ProBond Titum Sauce Pan worked to simmer fresh cranberries into a jewel-toned purée, while another melted maple, Dijon and butter into a silky glaze that brushed over the squash before its final 10 minutes in the oven. Proud Hestan Culinary Ambassador. Opinions in this post are always my own.
📖 Recipe
Turkey Quinoa Stuffed Acorn Squash with Cranberries & Pecans
Ingredients
Squash
- 3 medium acorn squash halved and seeded
- 2 tablespoon olive oil
- Kosher salt and freshly ground black pepper
Quinoa
- ½ cup uncooked quinoa rinsed well
- 1 cup low-sodium chicken broth or water
- Pinch of salt
Filling
- 1 tablespoon olive oil
- 450 g 1 lb ground turkey
- 1 small onion finely diced
- 1 celery stalk finely diced
- 2 cloves garlic minced
- 1 teaspoon crushed red pepper flakes optional
- ½ teaspoon chopped fresh sage
- 1 teaspoon chopped fresh rosemary
- 1 cup cooked quinoa from above
- 2 tablespoon maple syrup
- ¼ cup chopped dried cranberries
- ¼ cup chopped pecans toasted
- 2 packed cups baby spinach about 60 g / 2 oz
- Salt and freshly ground black pepper to taste
Maple-Dijon Glaze
- 2 tablespoon butter
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Cranberry Purée (for plating)
- Makes about ¾ cup enough for 6 servings
- 1 cup fresh or frozen cranberries
- ¼ cup apple cider
- 2 tablespoon maple syrup
- ½ teaspoon Dijon mustard
- Pinch of salt
- 1 -2 butter or olive oil
- 2 orange peel, one inch thick strips
- 1 rosemary sprig
Instructions
Roast the Squash
- Preheat the oven to 400°F (200°C).
- Brush the cut sides of the squash with olive oil and season generously with salt and pepper.
- Place cut side down on a parchment-lined baking sheet and roast for 30-35 minutes, until tender and caramelized around the edges.
Cook the Quinoa
- In a small saucepan, combine quinoa, broth (or water), and a pinch of salt. Bring to a boil, then reduce heat to low.
- Cover and simmer for 15 minutes, until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
- Fluff with a fork. You'll have about 1¼-1½ cups cooked quinoa; use 1 cup for the filling.
Prepare the Filling
- Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until lightly browned, breaking it up as it cooks.
- Add onion, celery, and garlic, and sauté for 5 minutes until softened.
- Stir in crushed red pepper flakes (if using), sage, and rosemary.
- Add cooked quinoa, maple syrup, cranberries, and toasted pecans. Mix well and season with salt and pepper.
- Turn off the heat and fold in baby spinach until just wilted. Taste and adjust seasoning as needed.
Make the Maple-Dijon Glaze
- In a small skillet, melt butter with maple syrup and Dijon mustard over low heat. Stir until smooth and glossy.
Fill and Bake
- Flip roasted squash halves cut side up. Brush the rims with the maple-Dijon glaze.
- Spoon the filling into each cavity, gently mounding it.
- Return to the oven for 10 minutes to warm through and let the flavours meld.
Make the Cranberry Purée
- In a small saucepan, combine cranberries, apple cider, maple syrup, Dijon, rosemary, orange peel and a pinch of salt.
- Bring to a gentle simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until cranberries burst and the mixture thickens.
- Remove the orange peel. Transfer to a blender and purée until smooth. Add butter or olive oil and blend briefly for a glossy finish.
- For a restaurant-style texture, strain the purée through a fine mesh sieve. Serve warm or at room temperature.
Serve
- Spoon a small pool or swipe of cranberry purée onto each plate.
- Place a stuffed squash half on top and drizzle with any remaining glaze. Serve warm.
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