Turkey Quinoa Stuffed Acorn Squash with Cranberries & Pecans
Turkey Quinoa Stuffed Acorn Squash with Cranberries & Pecans
Courtesy of Zimmysnook
6
25 minutes
50 minutes
If you’re looking for a cozy fall dinner that’s equal parts hearty and wholesome, thisTurkey Quinoa Stuffed Acorn Squash is the answer! Each roasted squash half is filled with a savory turkey and quinoa mixture dotted with cranberries, pecans, and baby spinach, then glazed with maple–Dijon butter for a touch of sweetness. It’s the perfect dish to serve for a fall dinner party or a lighter Thanksgiving option that still feels special.
Ingredients
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- 3 medium acorn squash, halved and seeded
- 2 tbsp olive oil
- Kosher salt and freshly ground black pepper
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- ½ cup uncooked quinoa, rinsed well
- 1 cup low-sodium chicken broth (or water)
- Pinch of salt
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- 1 tbsp olive oil
- 450 g (1 lb) ground turkey
- 1 small onion, finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- 1 tsp crushed red pepper flakes (optional)
- ½ tsp chopped fresh sage
- 1 tsp chopped fresh rosemary
- 1 cup cooked quinoa (from above)
- 2 tbsp maple syrup
- ¼ cup chopped dried cranberries
- ¼ cup chopped pecans, toasted
- 2 packed cups baby spinach (about 60 g / 2 oz)
- Salt and freshly ground black pepper, to taste
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- 2 tbsp butter
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
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Makes about ¾ cup (enough for 6 servings)
- 1 cup fresh or frozen cranberries
- ¼ cup apple cider
- 2 tbsp maple syrup
- ½ tsp Dijon mustard
- Pinch of salt
- 1–2 tsp butter or olive oil
- 2 orange peels, 1-inch thick strips
- 1 rosemary sprig
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OvenBond Quarter Sheet Pan
ProBond Forged TITUM Nonstick 10-Piece Set
Directions
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Preheat the oven to 400°F (200°C).
- Brush the cut sides of the squash with olive oil and season generously with salt and pepper.
- Place cut side down on a parchment-lined baking sheet and roast for 30–35 minutes, until tender and caramelized around the edges.
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In a small saucepan, combine quinoa, broth (or water), and a pinch of salt. Bring to a boil, then reduce heat to low.
- Cover and simmer for 15 minutes, until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
- Fluff with a fork. You’ll have about 1¼–1½ cups cooked quinoa; use 1 cup for the filling.
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Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until lightly browned, breaking it up as it cooks.
- Add onion, celery, and garlic, and sauté for 5 minutes until softened.
- Stir in crushed red pepper flakes (if using), sage, and rosemary.
- Add cooked quinoa, maple syrup, cranberries, and toasted pecans. Mix well and season with salt and pepper.
- Turn off the heat and fold in baby spinach until just wilted. Taste and adjust seasoning as needed.
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In a small skillet, melt butter with maple syrup and Dijon mustard over low heat. Stir until smooth and glossy.
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Flip roasted squash halves cut side up. Brush the rims with the maple–Dijon glaze.
- Spoon the filling into each cavity, gently mounding it.
- Return to the oven for 10 minutes to warm through and let the flavours meld.
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In a small saucepan, combine cranberries, apple cider, maple syrup, Dijon, rosemary, and orange peels and a pinch of salt.
- Bring to a gentle simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until cranberries burst and the mixture thickens.
- Remove the rosemary and the orange peels. Transfer to a blender and purée until smooth. Add butter or olive oil and blend briefly for a glossy finish.
- For a restaurant-style texture, strain the purée through a fine mesh sieve. Serve warm or at room temperature.
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Spoon a small pool or swipe of cranberry purée onto each plate.
- Place a stuffed squash half on top and drizzle with any remaining glaze. Serve warm.
