Hi friends! This turkey filled acorn squash is one of my all time favorite recipes and I’m so excited to be sharing it with you! This rustic and flavorful dish will leave you feeling satisfied without a lot of fuss. The combination of raisins, apples and sage lend a delightful sweetness to the turkey that my entire family (two picky toddlers included) enjoys!
The acorn squash are cut, seeded and roasted face down in the oven. Once tender, you’re going to remove them from the oven and using oven mitts, immediately turn the squash so that the cut sides are facing up. That step is very important because if you leave the squash cut side down after baking, they will continue to steam and the shells will become too fragile to use as bowls for your meal.
Once they’re cool enough to handle, you very carefully scoop out the flesh, mash it with the back of your fork and set aside. Make sure to leave about 1/4 inch wall around the squash shell if you’re planning on using it to serve your meal.
Once you’ve browned the turkey, it’s time to add the herbs and spices as well as the apples, raisins and onion. Then you mix in the mashed squash with the turkey. Once fully combined, scoop the mixture into the hollowed out acorn squash shells and place in the oven until the apples are tender. Garnish with some fresh sage and you’re all set to enjoy an absolutely mouthwatering meal!
Hope you enjoy!
A rustic and healthy meal that's easy to prepare. This dish is gluten free, grain free, dairy free, soy free and refined sugar free. It's SCD, Paleo and Whole 30!
- 2 acorn squash
- 1 pound ground turkey
- 1 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/2 tsp dried rosemary
- 1 Tbsp fresh sage, chopped
- 1/2 cup chopped Spanish onion
- 1 cup diced gala apples (about 1 apple)
- 1/4 cup raisins
Preheat oven to 400F. Cut acorn squash into halves and scoop out the seeds and fibers. Place the halves, cut side down, in a baking dish. Add water to a depth of about 1/4 inch and bake for 30 minutes until the squash is tender.
While the squash is baking, brown the ground turkey in a large skillet over medium-high heat. Once cooked, reduce heat to low and add salt, rosemary, cinnamon and sage. Stir until well combined.
Add onion, apples and raisins. Remove from heat.
Once the squash is tender, remove from the oven and using oven mitts, immediately turn the squash so the cut sides are facing up. Drain any liquid from the dish and scoop out the pulp, leaving about 1/4 inch wall of squash around each shell.
Mash the pulp with the back of a fork and combine with the turkey mixture. Place the mixture into the hollowed out squash shells and return to the oven for 20 to 30 minutes or until the apples are tender. Garnish with fresh sage and serve warm.
Do not allow your cooked acorn squash halves to remain in the baking dish cut side down after baking. They will continue to steam and the shells will become too fragile to use as bowls for your meal.
Roasted rainbow carrots is a delicious side that compliments this meal. Preheat oven to 425F. Drizzle olive oil over carrots and place on baking sheet. Roast for 30 to 40 minutes or until tender
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