Autumn Acorn Squash Recipe

4.5 2 2
Autumn Acorn Squash Recipe
Autumn Acorn Squash Recipe photo by Taste of Home
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Autumn Acorn Squash Recipe

Read Reviews
4.5 2 2
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.
Recommended: Baking with Squash
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

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

Nutritional Facts

1 each: 262 calories, 10g fat (3g saturated fat), 92mg cholesterol, 384mg sodium, 33g carbohydrate (9g sugars, 5g fiber), 13g protein.

  • 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
  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

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Reviews forAutumn Acorn Squash

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VictoriaElaine User ID: 3422096 28387
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
elaineae User ID: 3082225 25860
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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