Turkey & Wild Rice Stuffed Acorn Squash with Cranberry-Maple Glaze

Turkey & Wild Rice Stuffed Acorn Squash with Cranberry-Maple Glaze ingredients

• 2 medium acorn squash
• 1 tbsp olive oil
• to taste salt
• to taste black pepper
• 1 tbsp olive oil
• 1 cup, diced yellow onion
• 1/2 cup, diced celery
• 2 cups cooked, diced turkey (or ground turkey)
• 1 tsp dried sage
• 1/2 tsp dried thyme
• 2 cups cooked wild rice
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/2 cup chicken broth
• 1/4 cup maple syrup
• 2 tbsp whole berry cranberry sauce
• 1 tsp apple cider vinegar

How to make Turkey & Wild Rice Stuffed Acorn Squash with Cranberry-Maple Glaze

1. Preheat Oven & Prepare Squash: Preheat your oven to 400°F (200°C). Carefully halve 2 medium acorn squash lengthwise and scoop out the seeds and stringy bits. Brush the cut sides with 1 tablespoon olive oil and season generously with salt and black pepper.
2. Place the squash halves cut-side down on a baking sheet. Roast for 30-40 minutes, or until the flesh is tender when pierced with a fork but still holds its shape. Remove from oven and set aside.
3. Prepare the Stuffing Base: While the squash roasts, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add 1 cup diced yellow onion and 1/2 cup diced celery and sauté for 5-7 minutes, until softened and translucent.
4. Stir in 2 cups cooked, diced turkey (if using raw ground turkey, cook it first and drain fat before adding vegetables), 1 teaspoon dried sage, and 1/2 teaspoon dried thyme. Cook for another 2-3 minutes, allowing the flavors to meld.
5. Combine Stuffing Ingredients: Add 2 cups cooked wild rice, 1/2 cup dried cranberries, 1/4 cup chopped pecans, and 1/2 cup chicken broth to the skillet. Stir well to combine all ingredients. Bring to a gentle simmer and cook for 5 minutes, allowing the broth to absorb and flavors to develop. Taste and adjust seasoning with salt and pepper as needed.
6. Stuff the Squash: Carefully flip the roasted acorn squash halves cut-side up. Divide the turkey and wild rice stuffing mixture evenly among the 4 squash halves, mounding it generously.
7. Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the stuffing is heated through and lightly golden on top.
8. Prepare the Cranberry-Maple Glaze: While the stuffed squash bakes, combine 1/4 cup maple syrup, 2 tablespoons whole berry cranberry sauce, and 1 teaspoon apple cider vinegar in a small saucepan. Heat over low heat, stirring until well combined and slightly warmed.
9. Remove the stuffed squash from the oven. Drizzle each serving generously with the warm cranberry-maple glaze before serving.

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