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Autumn Acorn Squash

 Autumn Acorn Squash
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.
4 ServingsPrep: 15 min. Bake: 45 min.


  • 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


  • 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.

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Autumn Acorn Squash (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer