Ingredients:

  • 2 medium acorn squash (approx. 1 lb / 450g each), halved lengthwise and seeded
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lb lean ground turkey
  • 8 oz cremini mushrooms, finely diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup dried cranberries
  • 1 medium Granny Smith apple, peeled and diced
  • 1 tsp dried thyme
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp salted butter
  • 1/2 cup low-sodium chicken bone broth
  • 4 oz Gruyère or sharp white cheddar, shredded

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Brush the cut sides of the acorn squash with olive oil and season with salt and pepper.
  3. Place squash cut-side down on a parchment-lined baking sheet and roast for 30–40 minutes until the flesh is tender and edges are mahogany-brown.
  4. Melt butter in a large cast iron skillet over medium-high heat, brown the ground turkey until no longer pink, then remove turkey from the pan and set aside.
  5. In the same skillet, sauté the diced onions and mushrooms until onions are translucent and mushrooms are deep brown.
  6. Stir in the minced garlic and diced apple, cooking for a few minutes until softened.
  7. Add the dried thyme and dried cranberries to the vegetable mixture.
  8. Return the cooked turkey to the skillet and stir in the Panko breadcrumbs and chicken bone broth until well combined.
  9. Spoon the savory filling into the pre-roasted squash halves.
  10. Top each squash with shredded Gruyère or sharp white cheddar cheese.
  11. Bake for an additional 15-20 minutes until the cheese is melted and bubbly.