Turkey Quinoa Stuffed Acorn Squash with Cranberries & Pecans
If you’re looking for a cozy fall dinner that’s equal parts hearty and wholesome, this Turkey Quinoa Stuffed Acorn Squash 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 for a touch of sweetness. It’s the perfect dish to serve for a fall dinner party or a lighter Thanksgiving option that still feels special.
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.
💬Tried this recipe?
- We'd LOVE it if you left a rating and review. Your feedback helps others… and it would really make our day!
Video
Tried this recipe?Let us know how it was!