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Autumn Acorn Squash Recipe
Autumn Acorn Squash Recipe photo by Taste of Home

Autumn Acorn Squash Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
Originally published as Autumn Acorn Squash in Country Extra November 1999, p51

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.

Medium-Bodied White Wine

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

Reviews for Autumn Acorn Squash

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Nov. 11, 2012

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.

MY REVIEW
Reviewed Sep. 20, 2012

Very good. Used brown rice and leftover canned cranberries. Didn't have allspice and cardamom so just sprinkled with paprika.

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