If you’re on the lookout for an easy, comforting, and downright delicious dinner, you’re going to love this Stuffed Acorn Squash with Turkey and Apples Recipe. It’s one of those dishes that feels fancy but comes together without any fuss. Sweet apples, savory turkey, and earthy mushrooms mingle inside tender roasted acorn squash — trust me, once you try it, this will be a new go-to for cozy nights!

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Why You’ll Love This Recipe

Balanced Flavors: The combo of turkey, apples, and mushrooms creates a sweet-savory filling that’s just irresistible.
Simple Prep: You don’t need to be a kitchen pro to pull this dish together — perfect for a weeknight or weekend meal.
Naturally Gluten-Free: It’s a wholesome, gluten-free meal packed with protein and veggies.
Impresses Every Time: My family goes crazy for this dish at holiday dinners or casual get-togethers.

The image shows four pieces of stuffed acorn squash, each cut in half and arranged on a baking tray lined with white parchment. Each squash half is filled with a mixture that has a browned ground meat base layered with melted, slightly browned cheese on top. Small green herb leaves are scattered over the cheese for garnish. The squash's outer skin is dark green, and the inner flesh is bright yellow-orange and soft. The tray sits on a cloth with blue and white stripes, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Stuffed Acorn Squash with Turkey and Apples, healthy stuffed acorn squash recipe, easy stuffed acorn squash dinner, cozy fall squash dish, savory stuffed squash meal

Ingredients You’ll Need

These ingredients work so well together because they each bring something special — the nuttiness of acorn squash, the juicy sweetness from honeycrisp apples, and the hearty turkey that soaks up all those cozy fall flavors. When shopping, look for firm squash with no soft spots and crisp apples for the best results.

Flat lay of two halved acorn squash with bright orange flesh and green ridged skin, a small white ceramic bowl of golden olive oil, a mound of fresh ground turkey in natural pink tones, a small white bowl filled with diced baby bella mushrooms showcasing their rich brown caps and creamy stems, a small white bowl with peeled and diced honeycrisp apples showing crisp white flesh with red and yellow skin edges, a small white bowl of clear light golden chicken stock, a small bunch of finely chopped fresh rosemary sprigs with vibrant green needles, a small white bowl holding fine garlic powder in pale off-white, another small white bowl with finely ground onion powder in soft beige, a small white bowl containing black pepper in finely ground dark specks, a small white bowl with fine white salt crystals, and a neat pile of shredded cheddar cheese with pale yellow-orange strands—all arranged symmetrically and proportionally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Stuffed Acorn Squash with Turkey and Apples, healthy stuffed acorn squash recipe, easy stuffed acorn squash dinner, cozy fall squash dish, savory stuffed squash meal

Acorn Squash: Choose medium-sized, firm squash; they roast evenly and hold the stuffing perfectly.
Ground Turkey: Lean turkey works great here, but you can swap for ground beef or sausage if you prefer more richness.
Baby Bella Mushrooms: These add great umami flavor — fresh and firm mushrooms are best for sautéing.
Honeycrisp Apples: Their sweet-tart balance gives this dish a bright pop; peel for a smoother texture in the filling.
Olive Oil: For roasting and sautéing; use extra virgin for the best flavor.
Low Sodium Chicken Stock: Keeps the filling moist and flavorful without overpowering.
Fresh Rosemary: Finely chopped; I love the woodsy aroma it brings to the turkey.
Garlic Powder & Onion Powder: Easy seasoning to boost savory depth without chopping fresh.
Black Pepper & Salt: Balance the sweetness and enhance all the flavors.
Shredded Cheese: Cheddar, Gruyere, or mozzarella all melt beautifully and add a nice golden top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love sharing this Stuffed Acorn Squash with Turkey and Apples Recipe because it’s a perfect base to make your own. Feel free to swap ingredients or add extras that you like — cooking should be as fun as eating!

Vegetarian Variation: Replace turkey with cooked quinoa or lentils, and use vegetable broth instead of chicken stock — I tried this for a friend, and everyone was surprised at how hearty it stayed.
Sausage Instead of Turkey: For more flavor punch, use ground breakfast sausage; it adds a nice spicy kick that my family adores during colder months.
Cheese Swap: Experiment with goat cheese or feta for a tangier twist that pairs beautifully with the apples.
Nutty Crunch: Add toasted pecans or walnuts in the stuffing for extra texture; I discovered this trick last year and loved the added crunch.

How to Make Stuffed Acorn Squash with Turkey and Apples Recipe

Step 1: Roast the Acorn Squash

First, preheat your oven to 450°F and line a baking sheet with parchment paper — I like to spray it lightly with olive oil to make sure the squash doesn’t stick. Slice each acorn squash in half vertically and scoop out all the seeds (saving them for roasting later if you like). Place the squash halves cut-side down on the baking sheet and roast for about 20 minutes. You’ll know they’re done when they’re tender enough to pierce easily with a fork but still hold their shape so they’re ready for stuffing.

Step 2: Cook the Turkey and Aromatics

While the squash roasts, heat a tablespoon of olive oil over medium heat in a skillet. Add the ground turkey and break it up, cooking until it’s mostly browned, about 10 minutes. Meanwhile, chop your mushrooms, apples, and rosemary finely — this pre-chop makes the next step so much smoother! Season the turkey with garlic powder, onion powder, salt, and pepper to build the base flavor.

Step 3: Combine Mushrooms, Apples, and Stock

Add the chopped mushrooms and apples to the pan, along with the chicken stock and rosemary. Sauté everything together for around 5 minutes, letting the apples soften without turning to mush — you want that lovely texture where the sweetness shines beside the savory turkey and mushrooms.

Step 4: Scoop and Mix Squash Flesh

When the squash is out of the oven, let it cool just a bit so you can handle it, then carefully scoop out most of the cooked flesh into a bowl, leaving a thin border inside the shell so it keeps its shape. Add this squash flesh right into your skillet with the turkey mixture, stirring it fully together — this step really makes the filling extra flavorful and moist.

Step 5: Stuff and Bake Again

Spoon the turkey, apple, mushroom, and squash mixture into each hollowed acorn squash half until they’re nicely filled. Sprinkle your chosen shredded cheese generously on top. Pop them back in the oven at 450°F for another 5–10 minutes, just long enough to melt the cheese. For that golden, crispy bubbly finish, switch your oven to broil for 2–3 minutes — but keep a close eye so it doesn’t burn!

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Pro Tips for Making Stuffed Acorn Squash with Turkey and Apples Recipe

Don’t Overstuff the Squash: Leaving a little room gives the cheese space to bubble and keeps the squash shell sturdy.
Sauté Mushrooms Separately: I learned this trick because mushrooms release water, so cooking them slowly helps avoid soggy stuffing.
Use Honeycrisp Apples: They have the perfect sweet-tart balance and hold their shape better than softer varieties.
Broiling Tip: Always watch closely when broiling the cheese top because it can go from perfect to burnt in seconds!

How to Serve Stuffed Acorn Squash with Turkey and Apples Recipe

The image shows three halves of acorn squash stuffed with a mixture of cooked ground meat and onions, topped with melted, slightly browned cheese and small green herb leaves scattered on top. Each squash half has a smooth, dark green outer skin and a bright yellow-orange flesh that forms the base layer holding the filling. The squash halves are placed on a baking sheet lined with white parchment paper, set on a white marbled surface. In the background, there is a wooden board with a block of cheese, some coarse salt, a sprig of rosemary, and a red apple partly visible near the edge of the frame. photo taken with an iphone --ar 2:3 --v 7 - Stuffed Acorn Squash with Turkey and Apples, healthy stuffed acorn squash recipe, easy stuffed acorn squash dinner, cozy fall squash dish, savory stuffed squash meal

Garnishes

I usually garnish my stuffed acorn squash with a sprinkle of fresh rosemary or thyme leaves for a pop of color and aroma. Sometimes a little drizzle of maple syrup adds a lovely sweet touch that complements the apples wonderfully — you’ll find your favorite after a few trials!

Side Dishes

This dish is often generous enough to be a meal on its own, but I like pairing it with a crisp green salad or some garlicky roasted Brussels sprouts. Your guests will appreciate that perfect balance of freshness with the rich stuffing.

Creative Ways to Present

One of my favorite tricks — especially for holiday dinners — is to arrange the stuffed halves on a large platter surrounded by edible flowers or pomegranate seeds. It turns this humble meal into something that looks stunning on the table and sparks great conversation.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftovers tightly in foil or transfer to airtight containers and store in the fridge for up to 3 days. The flavors continue to meld beautifully, so it tastes even better the next day!

Freezing

I’ve frozen batches of stuffed squash before — just cool completely, wrap tightly, and freeze in individual portions. When you’re ready, thaw overnight in the fridge for best texture before reheating.

Reheating

Reheat leftovers covered with foil in a 350°F oven for about 20 minutes until warmed through. If you want melty cheese again, pop it under the broiler for a minute or two at the end. Microwaving works in a pinch but the oven keeps the squash from getting mushy.

FAQs

Can I make this Stuffed Acorn Squash with Turkey and Apples Recipe vegetarian?

Absolutely! You can swap the turkey for cooked lentils, quinoa, or even crumbled tofu. Just use vegetable broth instead of chicken stock and adjust the seasoning to your taste. I personally tried lentils and loved how hearty the stuffing turned out.
What’s the best way to choose acorn squash?

Look for acorn squash that feels heavy for its size and has a firm, unblemished rind. Avoid any with soft spots or cracks. Medium-size squash roast perfectly and are easier to fill and eat.
Can I prepare this recipe ahead of time?

Yes! You can prep the filling up to a day ahead and store it in the fridge. Then when you’re ready to serve, stuff the pre-roasted squash and bake as directed. It’s a huge time saver when hosting.
What cheese melts best on stuffed acorn squash?

Cheddar, Gruyere, and mozzarella all melt beautifully. I tend to go with Gruyere for its nutty flavor, but cheddar offers a classic sharpness that pairs perfectly with the sweet and savory stuffing.
Is this recipe suitable for meal prepping?

Definitely. It stores and reheats well, making it a great option for meal prep lunches or dinners. Just portion it out when cooling, and reheat in the oven to maintain the best texture.

Final Thoughts

This Stuffed Acorn Squash with Turkey and Apples Recipe holds a special place in my heart because it’s one of those fulfilling meals that tastes like you spent hours in the kitchen but really didn’t. It’s cozy, nourishing, and always a hit, especially around the cooler months. If you want a recipe that brings comfort and a touch of elegance to your dinner table, this one’s a winner in my book. Give it a try and see how it quickly becomes a family favorite!