Ground Turkey Stuffed Butternut Squash
1 h 10 min
|
intermediate
|
clean eating,
gluten-free,
Mediterranean diet,
vegetarian
Recipe by Eunice
Introduction
Ground turkey stuffed butternut squash delivers a cozy sweet‑savory combo: garlicky herb turkey, pops of cranberry, and creamy goat cheese tucked into caramelized squash.
It is a weeknight-friendly main that also works for meal prep or Friendsgiving, hearty enough to stand alone with built-in veggies and big, clean flavor.
Ingredients (4 servings)
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Ingredients:
- 2 small butternut squash, halved, seeds removed butternut squash 4 lb small
- 1 Tbsp olive oil olive oil
- 1 lb ground turkey ground turkey 16 oz
- ¾ tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ small red onion, finely chopped red onion 0.5 ct small
- 2 cloves garlic, minced garlic 0.18 head (for garlic clove)
- ½ tsp rubbed sage rubbed sage 0.01 oz
- ½ tsp dried thyme dried thyme 0.01 oz
- ⅓ cup dried cranberries dried cranberries 1.86 oz
- ¼ cup crumbled goat cheese (plus more for topping) crumbled goat cheese 0.83 oz
How to Make Ground Turkey Stuffed Butternut Squash
-
Heat oven and prep squash
Preheat the oven to 425 F and line a sheet pan with parchment for easy cleanup.
Rub the cut sides of the squash with about 2 teaspoons of the olive oil and season lightly with a pinch of salt and pepper.
Place the squash cut side down on the pan and roast until the flesh is very tender and caramelized at the edges, 35 to 45 minutes depending on size.
-
Build the filling base
Heat the remaining olive oil in a large skillet over medium-high heat.
Add the red onion with a small pinch of the measured salt and cook until translucent with light browning, 3 to 4 minutes.
Stir in the garlic and cook just until fragrant, about 30 seconds.
Sprinkle in the dried sage and thyme to bloom their flavor, stirring for 15 seconds.
-
Brown the turkey
Add the ground turkey and season with the remaining measured salt and all the black pepper.
Cook, breaking it into small crumbles, until no pink remains and the edges take on color, 5 to 7 minutes.
Stir in the dried cranberries and splash in 1 to 2 tablespoons water to loosen the browned bits and lightly plump the fruit.
Taste and adjust salt and pepper so the filling is boldly seasoned.
-
Hollow and fill the squash
Flip the roasted squash cut side up and let steam off for 3 minutes so it is easier to handle.
If the cavities are small, scoop out 1 to 2 tablespoons of squash from each half, chop it, and fold it into the turkey mixture for extra body.
Spoon the hot turkey mixture into the squash cavities, packing it slightly so it mounds neatly.
-
Cheese and finish in the oven
Sprinkle the crumbled goat cheese over the stuffed squash, saving a little for serving if you like.
Return the pan to the oven until the cheese softens and the filling is sizzling, 5 to 8 minutes.
For extra color, broil for 1 to 2 minutes, watching closely.
-
Serve
Let the squash rest for 5 minutes so the juices settle.
Finish with a tiny drizzle of olive oil and a few grinds of black pepper, then serve hot.
Substitutions
- Goat cheese -> Feta
- Feta brings a saltier, brinier pop and stays a bit firmer, so the bites feel slightly crisper and more savory while still giving you that creamy-tangy contrast.
- Dried cranberries -> Chopped dried tart cherries
- Tart cherries add deeper sweet-sour complexity and a meatier chew without changing the fall color vibe, and for a fun twist you can sprinkle fresh pomegranate arils on top after baking for juicy bursts.
- Ground turkey -> Italian chicken sausage
- Chicken sausage adds built-in spices and a touch more fat for juicier filling, so you get bigger flavor with less effort and can dial back added salt a bit.
Tips
- Roast cut side down for caramel and speed
- Cut side down traps steam to tenderize quickly while the pan contact caramelizes the edges for that sweet-nutty squash flavor.
- Salt in layers
- A pinch on the squash, a pinch with the onions, and the rest on the turkey gives you savory depth instead of a flat salty finish.
- Plump the fruit and deglaze
- A quick splash of water loosens the fond and gently hydrates the cranberries so they pop instead of chew like pebbles.
- Mix in a little squash for structure
- Folding in a bit of the roasted squash flesh binds the turkey mixture so it piles neatly and stays juicy.
- Thermometer wins every time
- Pull the pan once the turkey crumbles hit 165 F so they stay moist and you do not cross the line into dry and crumbly.
- Optional flavor boost
- If you like a bolder profile, stir in a teaspoon of sofrito or a pinch of bouillon to the cooked turkey to deepen savoriness without adding bulk.
Nutrition Facts *
| Energy | 563 | kcal |
|---|---|---|
| Protein | 37 | g |
| Total Fat | 19 | g |
| Carbohydrates | 69 | g |
| Dietary Fiber | 13 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My squash is still firm after 45 minutes; what should I do?
- Keep roasting until a knife slides in with no resistance and tent the edges with foil if they are getting too dark, because squash size and water content vary.
- How do I avoid dry, bland turkey filling?
- Brown it hard for flavor, deglaze with a splash of water, season confidently with the measured salt and pepper, and pull at 165 F to keep it juicy.
- Can I prepare this ahead?
- Yes, roast the squash and cook the filling a day ahead, then stuff, cover, and refrigerate, and bake covered at 375 F for 15 to 20 minutes before finishing with cheese.
- Can I make it dairy free?
- Skip the goat cheese and finish with toasted pepitas or chopped walnuts for richness, and add a squeeze of lemon for tang to mimic that creamy brightness.
- What if my squash halves wobble on the pan?
- Trim a thin slice off the skin side to create a flat base or nest each half into a ring of foil so the filling stays put.
- Do fresh cranberries work here?
- You can roast fresh cranberries on a small tray with a touch of oil until they just burst and then fold them in, but dried cranberries are simpler and keep the filling cohesive.
Serving Suggestions
Serve with a peppery arugula salad tossed in lemon and olive oil, or add crunch with toasted pecans or pepitas right before the final bake.
If you are in the mood, drizzle a little warm maple on the cut edges of the squash and pour a glass of dry cider or a light Pinot Noir to play up the sweet-savory fall vibes.
More pairings:
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