Turkey Quinoa Stuffed Acorn Squash with Cranberries & Pecans

Name: Turkey Quinoa Stuffed Acorn Squash with Cranberries & Pecans
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 3 medium acorn squash, halved and seeded; 2 tbsp olive oil; Kosher salt and freshly ground black pepper; ½ cup uncooked quinoa, rinsed well; 1 cup low-sodium chicken broth (or water); Pinch of salt; 1 tbsp olive oil; 450 g (1 lb) ground turkey; 1 small onion, finely diced; 1 celery stalk, finely diced; 2 cloves garlic, minced; 1 tsp crushed red pepper flakes (optional); ½ tsp chopped fresh sage; 1 tsp chopped fresh rosemary; 1 cup cooked quinoa (from above); 2 tbsp 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; 2 tbsp butter; 1 tbsp maple syrup; 1 tsp Dijon mustard; Makes about ¾ cup (enough for 6 servings); 1 cup fresh or frozen cranberries; ¼ cup apple cider; 2 tbsp maple syrup; ½ tsp Dijon mustard; Pinch of salt; 1–2 tsp butter or olive oil

Turkey Quinoa Stuffed Acorn Squash with Cranberries & Pecans

Courtesy of Zimmysnook

Rated 3.3 stars by 6 users

Servings

Prep Time

25 minutes

Cook Time

50 minutes

If you’re looking for a cozy fall dinner that’s equal parts hearty and wholesome, thisTurkey Quinoa Stuffed Acorn Squash is the answer! Each roasted squash half is filled with a savory 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 tbsp 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 tbsp olive oil
450 g (1 lb) ground turkey
1 small onion, finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
1 tsp crushed red pepper flakes (optional)
½ tsp chopped fresh sage
1 tsp chopped fresh rosemary
1 cup cooked quinoa (from above)
2 tbsp 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 tbsp butter
1 tbsp maple syrup
1 tsp 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 tbsp maple syrup
½ tsp Dijon mustard
Pinch of salt
1–2 tsp butter or olive oil
2 orange peels, 1-inch thick strips
1 rosemary sprig

Directions

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, and orange peels 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 the orange peels. 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.