Description
This wholesome and vibrant dish features roasted acorn squash as a natural vessel for a savory blend of lean ground turkey, fluffy quinoa, aromatic vegetables, and sweet Honeycrisp apples. Perfectly balanced with fresh sage and thyme, this nutrient-dense meal is the quintessential comfort food for crisp evenings. It is designed to be both sophisticated enough for entertaining and simple enough for a busy weeknight, providing a satisfying, energy-boosting dinner that the whole family will love.
Ingredients
3 medium acorn squash, halved and seeds removed
5 teaspoons extra-virgin olive oil, divided
3 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 pound lean ground turkey
1/2 cup onion, finely chopped
1 celery stalk, chopped
4 garlic cloves, minced
1 cup quinoa, rinsed well
2 cups water or chicken broth
1 large Honeycrisp apple, diced
1/2 cup dried cranberries
1 tablespoon fresh sage, chopped
1 teaspoon fresh thyme, chopped
Instructions
Preheat your oven to 400°F (200°C).
Brush the cut sides of the acorn squash with 2 teaspoons of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
Place squash cut-side down on a baking sheet and roast for 30-35 minutes until tender.
While squash roasts, combine quinoa and water or broth in a saucepan, bring to a boil, then cover and simmer for 15 minutes or until liquid is absorbed.
In a large skillet, heat remaining olive oil over medium-high heat.
Add onion and celery, sautéing until softened, then add ground turkey and cook until browned.
Stir in garlic, sage, thyme, remaining salt, and pepper; cook for 1-2 minutes.
Fold the cooked quinoa, diced apple, and dried cranberries into the turkey mixture.
Flip the roasted squash over and divide the turkey and quinoa filling among the squash cavities.
Return to the oven for an additional 10 minutes to heat through and serve warm.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through.