If you’re looking for a cozy, satisfying meal that screams fall comfort, I’ve got just the thing for you. This Stuffed Acorn Squash with Turkey and Apples Recipe is a total game-changer—filled with savory turkey, sweet apples, and earthy mushrooms nestled perfectly inside tender roasted acorn squash. I absolutely love how this turns out because it’s hearty but still light, and the combo of flavors just works so beautifully. Stick with me, and I’ll walk you through each step so you nail it every single time.

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Why You’ll Love This Recipe

A Perfect Balance of Flavors: The sweetness of honeycrisp apples pairs beautifully with savory turkey and earthy mushrooms, creating a mouthwatering filling you’ll crave again and again.
Simple & Wholesome Ingredients: You probably already have most of these ingredients on hand, making this an easy but impressive dinner option anytime.
Great for Entertaining or Family Dinners: It’s elegant enough to serve guests but cozy enough for weeknight meals.
Customizable & Nourishing: You can swap out the turkey for sausage or go vegetarian, and it still tastes fantastic.

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, acorn squash stuffed with turkey and apples, fall comfort food recipes, healthy stuffed squash, easy autumn dinner ideas

Ingredients You’ll Need

Each ingredient in this stuffed acorn squash recipe plays a crucial role and blends together for a perfect fall meal. Plus, tips on picking your produce will set you up for success before you even start cooking.

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, acorn squash stuffed with turkey and apples, fall comfort food recipes, healthy stuffed squash, easy autumn dinner ideas

Acorn Squash: Look for firm, unblemished squash with a deep green color—these will roast up tender and hold their shape perfectly when stuffed.
Olive Oil: A good-quality extra virgin olive oil adds richness and helps everything brown deliciously.
Ground Turkey: I love using turkey because it’s lean but still flavorful—feel free to swap for ground beef or sausage if you want more richness.
Baby Bella Mushrooms: These add amazing umami depth, so don’t skip them! Roughly chop them for a nice texture in the filling.
Honeycrisp Apples: Their crisp, sweet-tart flavor shines here—peeling them helps them soften right down in the pan while retaining a touch of bite.
Low Sodium Chicken Stock: Adds moisture and ties everything together without overpowering those natural flavors.
Fresh Rosemary: This herb brings a piney, fragrant note that complements both turkey and apples—finely chopping releases the best flavor.
Garlic Powder & Onion Powder: Handy pantry staples that pump up the savory notes in the filling.
Black Pepper & Salt: Season well but don’t forget to taste and adjust as you go.
Shredded Cheese: Cheddar, Gruyère, or mozzarella all work wonderfully for a melty golden finish on top.

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’m all about making recipes your own, so I often tweak this Stuffed Acorn Squash with Turkey and Apples Recipe depending on the season or what’s in my fridge. Here are some ideas that have been crowd-pleasers in my kitchen.

Sausage Swap: Sometimes I use Italian sausage in place of turkey for a bolder, spicy flavor that my family can’t get enough of.
Vegetarian Version: Replace the turkey with cooked quinoa or a hearty bean mix—plus extra mushrooms—to keep it filling and meat-free.
Nutty Addition: Toasted pecans or walnuts sprinkled on top right before serving add a lovely crunch and enhanced flavor.
Cheese Choices: Experiment with feta for tanginess or smoked gouda for a more complex finish.

How to Make Stuffed Acorn Squash with Turkey and Apples Recipe

Step 1: Roast the Squash to Tender Perfection

First things first: preheat your oven to 450°F and line a baking sheet with parchment paper—spray it lightly with olive oil so the squash doesn’t stick (trust me, this saves cleanup time!). Cut the acorn squash in half lengthwise, scoop out those seeds (you can roast them separately if you like), and place each half cut-side down on the tray. Pop them into the oven for about 20 minutes until you can pierce them easily with a fork. This step softens the squash so it’s easy to scoop out later while still holding its shape.

Step 2: Cook Your Filling with Love

While that squash is roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the ground turkey and cook it until it’s almost fully browned—about 10 minutes. This is your chance to build flavor, so break it up well and let it brown nicely without rushing. Meanwhile, chop your baby bella mushrooms, peel and dice those honeycrisp apples, and finely chop fresh rosemary. Once the turkey is ready, stir in the mushrooms, apples, chicken stock, garlic powder, onion powder, salt, and pepper. Cook everything together for about 5 more minutes until the apples soften just a bit and the mixture is fragrant.

Step 3: Combine Squash and Filling, Then Stuff

When the squash halves are cool enough to handle, flip them over and scoop out most of the flesh, leaving a little bit to keep the rind from collapsing. Add this scooped-out squash flesh to your turkey mixture and stir well to combine—it adds moisture and sweetness that brings the whole dish together. Then, spoon this delicious mixture back into each squash half, packing it in nicely.

Step 4: Add Cheese and Bake to Melted Perfection

Top each stuffed squash with a generous handful of shredded cheese—cheddar and gruyère are my favorites here because they melt beautifully and add richness. Bake them back at 450°F for another 5 to 10 minutes until the cheese is melted and bubbly. If you want that gorgeous golden crust, pop them under the broiler for an additional 2-3 minutes—just keep a close eye so they don’t burn!

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

Don’t Overcook the Squash: Pull it from the oven as soon as it’s fork-tender so it won’t get mushy when you scoop and stuff.
Use Honeycrisp Apples: Their crisp texture and bright flavor hold up well during sautéing, giving a nice contrast to the savory elements.
Finely Chop Rosemary: This ensures the herb infuses the filling without overpowering any bites.
Broil Cheese Carefully: Watch it closely during broiling to get a golden top without burning—this step elevates the presentation and flavor.

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, acorn squash stuffed with turkey and apples, fall comfort food recipes, healthy stuffed squash, easy autumn dinner ideas

Garnishes

I like to sprinkle a little extra fresh rosemary or thyme on top right after baking for a pop of color and aroma. A drizzle of good-quality olive oil or a tiny sprinkle of crushed red pepper flakes can also add some lovely flair—especially if you enjoy a bit of heat. If you want to go fancy, a dollop of creamy sour cream or Greek yogurt on the side balances the richness beautifully.

Side Dishes

Since the stuffed squash is quite filling, I like pairing it with a light, crisp salad—something with lemon vinaigrette and seasonal greens really brightens the plate. Roasted Brussels sprouts or a simple garlic sautéed green beans work great too if you want an extra veggie side.

Creative Ways to Present

For holiday meals or dinner parties, I’ve served these stuffed acorn squash halves on big rustic wooden platters lined with autumn leaves or fresh herbs. You can even drizzle a little balsamic glaze over the top before serving to add sweetness and color. Stuffing mini acorn squashes as single servings is also fun and festive for guests.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed squash will keep well in an airtight container in the fridge for up to 3 days. I generally store the squash halves and the filling together because it helps all the flavors mellow and blend even more overnight. When you’re ready, warming them gently is key.

Freezing

I’ve frozen this dish successfully by assembling the stuffed squash (minus the cheese topping), wrapping each half tightly in foil, and placing them in freezer-safe bags. When you want to enjoy them, defrost overnight in the fridge and add cheese before baking.

Reheating

I recommend reheating stuffed squash in the oven at 350°F to keep the squash tender and melt the cheese properly. The microwave works in a pinch but can sometimes make the squash soggy. To refresh leftovers nicely, add a few minutes under the broiler for that crisp cheese finish.

FAQs

Can I make Stuffed Acorn Squash with Turkey and Apples Recipe ahead of time?

Absolutely! You can prepare the filling up to a day ahead and store it in the fridge. The squash halves can also be roasted in advance and assembled right before baking to serve. This makes dinner day a breeze!
What can I substitute if I don’t have acorn squash?

Butternut squash or delicata squash both work well as alternatives. Just adjust roasting times slightly depending on size, and treat the squash halves the same way when stuffing.
Is this recipe gluten-free?

Yes! This Stuffed Acorn Squash with Turkey and Apples Recipe is naturally gluten-free as long as you use gluten-free chicken stock and check your seasoning ingredients.
Can I use ground beef instead of turkey?

You totally can! Ground beef or even ground chicken will work just fine—each brings a slightly different flavor and richness, so pick your favorite.

Final Thoughts

This Stuffed Acorn Squash with Turkey and Apples Recipe holds a special place in my heart because it’s both comforting and surprisingly easy to pull off. Every time I make it, the sweet-savory mix and melty cheese topping get everyone at the table excited. If you’re craving a meal that’s wholesome yet elegant without much fuss, this is the dish to try right now. I can’t wait for you to enjoy it as much as my family does!