Ingredients:

  • 3 medium acorn squash (approx. 1.5 lbs each), halved lengthwise and seeded
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 lb lean ground turkey
  • 2 medium Granny Smith apples (approx. 12 oz), diced small
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1 small yellow onion (approx. 4 oz), finely diced
  • 2 stalks celery (approx. 2 oz), diced
  • 2 cloves garlic (approx. 6g), minced
  • 1 tbsp olive oil
  • 1 tsp dried sage
  • 1/2 tsp ground cinnamon
  • 1 tbsp maple syrup
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). Brush the cut side of the acorn squash halves with olive oil and sprinkle with salt.
  2. Place the squash halves cut-side down on a baking sheet and roast for 25–30 minutes.
  3. Test the squash by piercing the skin with a knife; it should glide in with minimal resistance. Remove from oven and flip the squash halves over.
  4. In a large skillet over medium-high heat, add 1 tbsp olive oil and cook the ground turkey until browned and no longer pink.
  5. Stir in the diced onion and celery, sautéing for 4–5 minutes until translucent.
  6. Add the diced apples and minced garlic, cooking for another 3–4 minutes.
  7. Stir in dried cranberries, chopped walnuts, dried sage, ground cinnamon, and maple syrup. Season with salt and black pepper to taste.
  8. Spoon the filling into the pre-roasted squash halves and return to the oven to bake until the filling is heated through and the squash is tender.