Food & Drink

Stuff that acorn squash with turkey and cheese

Roasted acorn squash is filled with seasoned ground turkey and Parmesan, and baked until soft. (Pittsburgh Post-Gazette/
Roasted acorn squash is filled with seasoned ground turkey and Parmesan, and baked until soft. (Pittsburgh Post-Gazette/TNS)
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Seasoned ground turkey, Parmesan cheese and toasted nuts join forces in this savory stuffed acorn squash recipe. One squash the size of a grapefruit or a little larger is usually enough for two people.

TURKEY- AND CHEESE-STUFFED ACORN SQUASH

Serves: 6

1/2 cup pine nuts

3 acorn squashes, halved and seeded

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 1/2 pounds ground turkey or sweet Italian sausage

1 small red onion, finely chopped

2 garlic cloves, minced

1/2 teaspoon cinnamon

1/2 cup chopped fresh flat-leaf parsley

Preheat oven to 350 degrees. Place pine nuts on a sheet pan and bake until lightly toasted, about 6 minutes. Transfer nuts to a plate.

Increase oven temperature to 400 degrees. Line sheet pan with foil.

Place squash on foil-lined pan and coat exposed flesh with olive oil. Season with a pinch of salt and pepper and turn squash cut-side down.

Cook until squash is easily pierced with a knife, about 45 minutes. Remove from oven, flip squash cut-side up, scoop about 1/3 of flesh from each and set aside.

Set large heavy-bottomed skillet over high heat. Add drizzle of olive oil and heat to shimmering.

Add turkey or sausage and cook, stirring with a wooden spoon to break up the meat until lightly browned, about 2 minutes.

Add onion and garlic, season with salt and pepper and continue cooking until veggies soften, about 2 minutes.

Add toasted pine nuts and cinnamon and stir to combine. Remove from heat, add reserved squash and stir in parsley and half of cheese.

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Divide meat mixture evenly among squash, mounding it into cavities. Divide remaining cheese over the tops and cook until warmed through, about 5 minutes.

Remove from oven, drizzle with olive oil and serve.

Source: “Michael Symon’s Fix It With Food” by Michael Symon (Clarkson Potter, December 2019, $30)

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