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Autumn Acorn Squash Recipe

Autumn Acorn Squash Recipe photo by Taste of Home

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This quick and easy dish is a meal in itself. I serve this quite often during the fall and winter months. I was born and raised on eastern Long Island and am whole-heartedly a country person.

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Autumn Acorn Squash Recipe

Prep: 15 min. Bake: 45 min.

Yield: 4 Servings

15 45 60

Ingredients

2 medium acorn squash
1/2 pound ground turkey
1 egg
1/2 cup cooked wild rice
1/2 cup chopped peeled tart apple
1/2 cup chopped fresh or frozen cranberries
1/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom

Directions

Cut squash in half and discard seeds; set squash aside. In a skillet over medium heat, cook turkey until no longer pink; drain. Add egg, rice,apple, cranberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves; place in an ungreased 13-in. x 9-in. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 262 calories, 10 g fat (3 g saturated fat), 92 mg cholesterol, 384 mg sodium, 33 g carbohydrate, 5 g fiber, 13 g protein.

Originally published as Autumn Acorn Squash in Country Extra November 1999, p51

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Autumn Acorn Squash

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Reviewed on Nov. 11, 2012 by VictoriaElaine

I substituted ground Italian sausage for the ground turkey as that was what I had on hand. I didn't have cardamom, so skipped it. Otherwise, I followed the recipe exactly & was pleased with the results. Very yummy! My only complaint is that it took my squash a lot longer to bake since they were big. It took at least an extra 45 minutes before they were tender enough to eat.