Savory Stuffed Acorn Squash with Quinoa and Turkey

Name: Savory Stuffed Acorn Squash with Quinoa and Turkey
Cook time: 55 min
Yield: 8 servings
Ingredients: 15 ml olive oil divided; 3 g kosher salt divided; 1 g black pepper divided; 4 whole acorn squash halved lengthwise and seeded; 180 g quinoa rinsed; 360 ml water divided; 2 g kosher salt divided; 15 ml olive oil divided; 450 g ground turkey plain; 150 g yellow onion small dice; 100 g celery small dice; 12 g garlic minced; 100 ml water divided; 80 g dried cranberries chopped if large; 6 g fresh sage finely chopped; 4 g fresh thyme leaves picked from stems; 40 g plain breadcrumbs plain; 5 g kosher salt divided; 2 g black pepper divided; 200 ml water divided; 240 ml low-sodium chicken stock for gravy; 10 ml apple cider vinegar for gravy; 12 g all-purpose flour for gravy

Acorn squash halves are roasted until tender, then filled with a cooked mixture of browned turkey, quinoa, aromatics, cranberries, herbs, and breadcrumbs. A brief final bake warms the filling and lightly browns the top. It serves as a substantial Thanksgiving side with a soft squash base and a cohesive, savory-sweet stuffing.

By Julienne

Savory Stuffed Acorn Squash with Quinoa and Turkey

Cook time: 55 minutes

Servings: 8

Ingredients

15 ml olive oil divided
3 g kosher salt divided
1 g black pepper divided
4 whole acorn squash halved lengthwise and seeded
180 g quinoa rinsed
360 ml water divided
2 g kosher salt divided
15 ml olive oil divided
450 g ground turkey plain
150 g yellow onion small dice
100 g celery small dice
12 g garlic minced
100 ml water divided
80 g dried cranberries chopped if large
6 g fresh sage finely chopped
4 g fresh thyme leaves picked from stems
40 g plain breadcrumbs plain
5 g kosher salt divided
2 g black pepper divided
200 ml water divided
240 ml low-sodium chicken stock for gravy
10 ml apple cider vinegar for gravy
12 g all-purpose flour for gravy

Instructions

Heat the oven to 220 C. Line a rimmed baking sheet with parchment. Cut each acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with 15 ml olive oil and season with 3 g kosher salt and 1 g black pepper. All 4 squash halves are seasoned and ready to roast.
Place the squash cut-side down on the baking sheet and roast for 25 minutes, until the flesh begins to soften. The squash is starting to turn tender and can be pierced partway with a knife.
While the squash roasts, rinse the quinoa. Combine it with 360 ml water and 2 g kosher salt in a medium saucepan. Bring to a boil, cover, reduce to low, and simmer for 15 minutes. Turn off the heat and let it stand covered for 5 minutes, then fluff. The quinoa is fluffy and the liquid is absorbed.
Heat the remaining 15 ml olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up, for 4 to 5 minutes until no longer pink. Add the onion, celery, and garlic and cook for 4 minutes until softened. The turkey is cooked through and the vegetables are translucent and fragrant.
Stir in the cooked quinoa, cranberries, sage, thyme, breadcrumbs, remaining 5 g kosher salt, remaining 2 g black pepper, and 100 ml water. Cook for 2 minutes, stirring, until the mixture looks cohesive and lightly moist rather than dry. The stuffing holds together and the cranberries are evenly distributed.
Turn the squash cut-side up, divide the stuffing among the 8 halves, and return to the oven for 15 minutes. The filling should be hot and the squash fully tender at the tip of a knife. The squash is soft throughout and the stuffing is heated through with lightly browned edges.
For a simple pan gravy, place the skillet over medium heat and add the chicken stock, remaining 200 ml water, apple cider vinegar, and flour. Whisk and simmer for 3 to 4 minutes until slightly thickened and smooth. Spoon a little over the squash or serve it on the side. The gravy lightly coats a spoon and has no raw flour taste.