Community recipe
Cheddar-Turkey Stuffed Acorn Squash with Apple and Cranberries
Tender roasted squash halves cradle a savory turkey-and-rice filling with crisp apple, tart cranberries, thyme, and a bubbling cheddar top. A cozy, colorful dinner for four.
- Serves
- 4
- Prep
- 20 min
- Cook
- 50 min
- Difficulty
- easy
Get ready
Ingredients
- 2 acorn squash
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 0.75 cup long-grain white rice, dry
- 1.5 cup waters
- 1 onion
- 1 apple
- 1 tbsp olive oil
- 1 lb ground turkey
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 0.33 cup dried cranberry
- 1 tsp dried thyme
- 1 tbsp dijon mustard
- 0.75 cup sharp cheddar cheese, shredded
Make it
Instructions
- 01
Prepare and roast the squash
Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment. Wash and dry 2 acorn squash; on a steady cutting board, carefully halve each lengthwise and scoop out the seeds. Rub the cut sides with 1 tbsp olive oil, then season with 1/2 tsp kosher salt and 1/4 tsp ground black pepper. Set the halves cut side down on the sheet and roast for 35–40 minutes, until a knife slides easily into the thickest flesh. Leave the oven on. | Why: Roasting cut side down steams the centers while caramelizing their edges.
- 02
Cook the rice while the squash roasts
Rinse 3/4 cup long-grain white rice in a sieve until the runoff is mostly clear. Put it in a small saucepan with 1 1/2 cups water; bring to a boil over medium-high heat. Cover, reduce to low, and simmer for 15 minutes, until the liquid is absorbed. Remove from the heat, keep covered for 5 minutes, then fluff with a fork. | Why: The covered rest finishes the grains without making them sticky.
- 03
Brown the turkey with onion and apple
While the rice cooks, peel and finely dice 1 onion. Wash, core, and dice 1 apple. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the onion for 3 minutes, stirring, until it starts to soften. Add 1 lb ground turkey, the diced apple, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper. Cook for 7–9 minutes, breaking up the turkey, until no pink remains and its thickest pieces reach 165°F (74°C). Keep the heat at medium if the skillet browns too quickly. | Why: Browning builds savory flavor, while apple keeps the filling juicy.
- 04
Finish the savory-sweet filling
Reduce the skillet heat to low. Stir in 1/3 cup dried cranberries, 1 tsp dried thyme, 1 tbsp Dijon mustard, and the cooked rice. Stir for 2 minutes, until the cranberries soften slightly and the filling is hot throughout. Taste and adjust the seasoning if needed. | Why: Mustard balances the fruit, and gentle heat brings the filling together.
- 05
Stuff, melt the cheddar, and serve
Carefully turn the tender roasted halves cut side up on their baking sheet. Spoon the warm filling evenly into all four cavities, mounding any extra on top. Sprinkle with 3/4 cup shredded sharp cheddar cheese. Return to the 425°F (220°C) oven for 5–7 minutes, until the cheese is melted and bubbling. Rest for 3 minutes, then transfer one half to each plate and serve warm. | Why: A brief final bake melts the topping without drying out the filling.
