Turkey Stuffed Acorn Squash

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Two things that I love make the perfect recipe! Fall flavors and Your Indiana Turkey Farmers! I teamed up with them to give you this delicious recipe that screams fall cause we’ve still got time until Thanksgiving.

Honestly, the stuffing is delicious all on its own. I really like it paired with the squash because the sweetness from the squash adds another dimension to the dish, but you can totally just eat this in a bowl or over rice or cauliflower rice.

I hope this recipe reminds you of delicious turkey, beautiful colors, and the warmth that only fall can bring.

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Turkey Stuffed Acorn Squash

I hope this recipe reminds you of delicious turkey, beautiful colors, and the warmth that only fall can bring.

Ingredients

Turkey Stuffed Acorn Squash

• 2 acorn squash
• 2 cloves garlic, minced
• 3 ribs celery, diced
• 1 small onion, diced
• 2-3 carrots, diced
• 1 lb baby Bella mushrooms, chopped
• 1-2 stems rosemary
• 1-2 stems of fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb ground turkey
• 2 bunches Swiss chard, stems removed and chopped
• ½ c balsamic vinegar

Instructions

1. Preheat oven to 425 degrees F.
2. Cut squash in half and scoop out seeds. Drizzle squash with olive oil and place on a baking sheet. Roast squash for 30-45 minutes, until fork-tender.
3. Place a small pot on medium heat and allow the vinegar to cook until it has reduced to about half the volume. Vinegar should have thickened and should coat the back of a spoon.
4. While squash is roasting, prepare stuffing by heating a medium skillet to medium heat. Add olive oil and sauté carrots, celery, onion, and garlic until translucent—about 3-5 minutes. Add mushrooms and sauté for about 5-7 minutes. Mushrooms should begin to brown and shrink a little bit. Add rosemary stems and season with salt and pepper—Cook for 3-5 more minutes. Add in ground turkey and cook until browned and crumbled.
5. Wilt in swiss chard by stirring it in batches until it has fully wilted down.
6. To assemble: Place filling into baked squash and drizzle with balsamic reduction.

Notes:

You can make my avocado crema recipe, in place of the avocado cream sauce, if you aren’t staying away from dairy.

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