If you’re looking for a cozy, comforting meal that’s a little bit special but still super easy, then you’re going to love this Stuffed Acorn Squash with Turkey and Apples Recipe. It’s one of those dishes that feels like a warm hug on a plate — with the sweet and savory combo of apples, ground turkey, and earthy mushrooms nestled inside tender roasted acorn squash. I absolutely love how it comes together, and once you try it, I think you’ll agree it’s perfect for weeknight dinners or even a festive fall gathering!

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Why You’ll Love This Recipe

Balanced Flavors: The mix of savory turkey and sweet apples inside mellow roasted squash is just irresistible.
Easy to Customize: You can swap out ingredients like cheese or ground meat depending on your preferences or what’s in your fridge.
Naturally Gluten-Free and Wholesome: It’s a nutritious choice that feels indulgent without being heavy.
Impressive Yet Simple: Trust me, this looks fancy enough to wow guests but takes less than an hour from start to finish.

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, savory stuffed acorn squash, fall roasted squash recipes, healthy stuffed squash dinner, cozy autumn squash dish

Ingredients You’ll Need

The ingredients for this Stuffed Acorn Squash with Turkey and Apples Recipe come together to create that lovely balance of flavors and textures. A couple of tips when shopping—grab a firm acorn squash and choose crisp Honeycrisp apples for the best sweetness and tartness that shines through.

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, savory stuffed acorn squash, fall roasted squash recipes, healthy stuffed squash dinner, cozy autumn squash dish

Acorn Squash: Fresh, firm squash is key; avoid any with soft spots to ensure it roasts evenly and holds its shape.
Olive Oil: A good quality olive oil adds richness and helps with roasting and browning.
Ground Turkey: I like lean turkey for a lighter meal, but you can use beef or sausage for more richness.
Baby Bella Mushrooms: These add an earthy depth; fresh and well-cleaned mushrooms work best here.
Honeycrisp Apples: Their sweetness and firmness hold up nicely during cooking without turning mushy.
Low Sodium Chicken Stock: Adds moisture and flavor without overpowering the filling.
Fresh Rosemary: Fresh herbs make a big difference—rosemary adds a lovely piney aroma that pairs beautifully with turkey and apples.
Garlic Powder & Onion Powder: Simple flavor boosters that keep the filling savory and interesting.
Black Pepper & Salt: Adjust to your taste, but the right amount brings all the flavors together.
Shredded Cheese: Cheddar gives a nice sharpness, Gruyere adds nuttiness, and mozzarella melts beautifully—pick your favorite!

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 that you can easily tweak this Stuffed Acorn Squash with Turkey and Apples Recipe to suit your taste or dietary needs. Over time, I’ve played around with a few ideas that I’m excited to share!

Switch the Protein: Sometimes I swap the turkey for spicy Italian sausage to add a little kick; my family goes crazy for that twist!
Make It Vegetarian: Try replacing the turkey with cooked quinoa or lentils and add more mushrooms for a satisfying plant-based version.
Cheese Choices: Mozzarella brings meltiness, but a sharp cheddar or even crumbled feta can change things up deliciously.
Add Extra Veggies: Toss in diced bell peppers or spinach for some extra color and nutrition—you’ll be surprised how well they blend.

How to Make Stuffed Acorn Squash with Turkey and Apples Recipe

Step 1: Roast the Squash

Start by roasting the acorn squash. I usually preheat my oven to 450°F and line a baking sheet with parchment paper, then spray it with olive oil so the squash won’t stick. Slice each acorn squash in half vertically, scoop out the seeds (save those to roast if you want—they’re a great snack!), and place the halves cut-side down on the sheet. Roast for about 20 minutes until the flesh is fork-tender. This step softens the squash so it’s easy to scoop and gives it that lovely caramelized flavor.

Step 2: Cook the Turkey Mixture

While the squash roasts, heat a tablespoon of olive oil in a skillet over medium heat. Add the ground turkey and brown it for about 10 minutes until mostly cooked through. Meanwhile, chop your baby bella mushrooms, apples, and rosemary finely. Once the turkey is nearly done, toss in the mushrooms, apples, chicken stock, and spices—garlic powder, onion powder, salt, and pepper. Let everything simmer and sauté for about 5 minutes so the flavors blend and the apples soften just a bit without losing their shape.

Step 3: Combine and Stuff

Take the roasted squash halves out of the oven and carefully scoop most of the cooked flesh from inside, leaving a bit so the shells keep their structure. Add the scooped-out squash to the turkey mixture in your pan and mix well. This adds extra moisture and sweetness to your filling—don’t skip this step! Then, spoon the mixture back into each squash half, packing it in nicely. Top each stuffed squash with a generous handful of shredded cheese—cheddar is my go-to, but feel free to experiment.

Step 4: Melt the Cheese and Finish

Pop the stuffed squash back into your 450°F oven and bake for about 5-10 minutes until the cheese melts and becomes beautifully bubbly. If you want that golden, crispy cheese crust (and who doesn’t?), switch your oven to broil for the last 2-3 minutes but watch closely so it doesn’t burn. Once done, let them rest for a few minutes before serving.

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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 at the top prevents overflow and makes serving neater.
Use Fresh Herbs When Possible: Fresh rosemary really elevates this dish more than dried.
Watch the Broil Time Closely: The cheese melts fast under the broiler — stay nearby to avoid burning.
Pre-Roast the Squash Cut-Side Down: This helps the flesh steam and cook evenly without drying out.

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, savory stuffed acorn squash, fall roasted squash recipes, healthy stuffed squash dinner, cozy autumn squash dish

Garnishes

I usually sprinkle a little fresh chopped parsley or a few extra rosemary leaves on top just before serving for a pop of color and brightness. Sometimes, I add a few toasted pecans for a nice crunch that complements the soft filling perfectly—definitely worth trying!

Side Dishes

To keep things light and balanced, I love pairing this with a crisp green salad—something simple like mixed greens with a lemon vinaigrette. Roasted root veggies or garlic mashed potatoes also make great hearty sides if you want a fuller meal.

Creative Ways to Present

For holiday dinners or special occasions, I’ve served these in a large roasting pan lined with fresh herbs and cranberries around the edges for a festive look. Sometimes I spice it up by cutting the squash into smaller wedges and making mini stuffed bites perfect for appetizers or party trays.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. To help keep the squash from getting soggy, I sometimes keep the filling and squash halves separate, then reassemble before reheating.

Freezing

Freezing works best if you freeze the filling and hollowed squash separately. I pop them in freezer-safe containers and when I’m ready, thaw overnight in the fridge and then reheat. Cheese can get a little watery after freezing, so I usually add fresh cheese on top before the final bake.

Reheating

To reheat, I cover with foil and bake at 350°F until warmed through, about 20 minutes. If you want the cheese melty again, remove the foil for the last 5 minutes or give it a quick broil. This keeps the texture just right—soft squash and nicely melted cheese.

FAQs

Can I use other types of squash for this recipe?

Absolutely! Butternut squash or delicata squash are great alternatives. Just adjust the roasting time as needed since some squashes cook faster or slower than acorn.
What if I don’t have fresh rosemary?

If you only have dried rosemary, use about one-third the amount and crush it a bit before adding to release its flavor. Fresh rosemary really brightens the dish, but dried will still work nicely.
Can I make this recipe vegan or vegetarian?

Yes! Swap the turkey for cooked lentils, quinoa, or a plant-based ground meat alternative, and skip the cheese or use a vegan cheese substitute. Also consider adding more mushrooms or veggies to keep it hearty.
How do I prevent the squash from being mushy?

Roasting the squash cut-side down helps it cook evenly without getting soggy. Also, avoid over-scooping the flesh so the squash halves hold their structure during baking.
Is it okay to prep this recipe ahead of time?

Definitely! You can prep the filling a day before, stuff the squash right before baking, and then either bake fresh or freeze for later. This makes it a great make-ahead meal.

Final Thoughts

This Stuffed Acorn Squash with Turkey and Apples Recipe has become one of my favorite easy meals that feels both comforting and a little fancy. It’s a dish I’m always excited to share with friends because it looks beautiful on the table but doesn’t demand all day in the kitchen. I’m sure once you give it a go, you’ll find yourself making it over and over, swapping in your own favorite twists. So grab some squash, gather up your ingredients, and I promise—this recipe will become a cozy dinner classic in your home, too.