Ground Turkey Stuffed Butternut Squash

1 h 5 min | intermediate | gluten-free, Mediterranean diet

Two roasted butternut squash halves filled with a ground turkey mixture and topped with dried cranberries and crumbled goat cheese, served on a white marble board on a gray surface.

Published Jun 23, 2025

Prep Time	Cook Time	Total Time
20 min	45 min	1 h 5 min

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Introduction

This ground turkey stuffed butternut squash is cozy, savory, and just a little bit fancy, without any extra fuss.

Roasted butternut squash gets filled with seasoned turkey, herbs, and tart cranberries for a sweet-savory fall dinner.

Crumbled goat cheese on top adds a creamy, tangy finish that makes this feel perfect for holidays, date nights, or meal prep lunches.

Four roasted butternut squash halves on a white platter, each stuffed with crumbled ground turkey and topped with dried cranberries, crumbled goat cheese, and herbs; foreground squash in sharp focus with the others blurred behind.

How to Make Ground Turkey Stuffed Butternut Squash

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Prep the squash and oven

Preheat your oven to 400°F and line a large sheet pan with parchment or foil for easy cleanup.
Brush the cut sides of the butternut squash halves with the olive oil and sprinkle with a pinch of salt.
Place the squash halves cut side down on the prepared pan for deeper caramelization.
Roast the butternut squash

Roast the squash for 30 to 35 minutes, until the flesh is fork tender but not collapsing.
Remove the pan from the oven and carefully flip the halves cut side up to cool slightly.

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Brown the turkey

While the squash roasts, heat a large skillet over medium heat and add the ground turkey.
Season with the ¾ teaspoon salt and ½ teaspoon black pepper, breaking the meat into small crumbles.
Cook, stirring occasionally, until the turkey is no longer pink and any liquid has mostly evaporated.
Add aromatics, herbs, and cheese

Add the finely chopped red onion to the skillet and cook until softened and lightly golden, about 4 minutes.
Stir in the minced garlic, dried sage, and dried thyme, and cook until fragrant, about 1 minute.
Turn off the heat, then stir in the dried cranberries and ¼ cup crumbled goat cheese.
Hollow and stuff the squash

Use a spoon to gently scoop some cooked squash flesh from each half, leaving a sturdy border for stuffing.
Chop the scooped squash and fold it into the turkey mixture for extra sweetness and body.
Divide the turkey filling among the squash halves, mounding it slightly in the centers.

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Bake the stuffed squash

Return the stuffed squash to the oven and bake for 10 to 15 minutes, until hot and lightly browned on top.
Sprinkle with extra goat cheese during the last few minutes if you like a melty, golden topping.
Rest and serve

Let the squash rest for 5 minutes so the filling settles and cools slightly before serving.
Serve each person a stuffed half, or slice the halves into wedges for smaller portions.

Close-up of a roasted butternut squash half on a white plate, stuffed with browned ground turkey and topped with dried cranberries, crumbled goat cheese, and chopped herbs; a fork with a bite rests beside it, with a red apple and greenery blurred in the background.

Substitutions

Goat cheese -> feta cheese: Swap the goat cheese for crumbled feta if you prefer a saltier, more assertive bite. It still gives creaminess, but the flavor reads brighter and slightly briny against the sweet squash.
Ground turkey -> ground chicken: Use ground chicken instead of turkey if that is what you keep on hand. The filling stays lean and tender, with a very similar texture and mild flavor.
Dried cranberries -> chopped dried apricots: Trade the dried cranberries for finely chopped dried apricots for a fun, slightly more tart twist. They bring little bursts of chewy sweetness and sunshiny flavor in every bite.

Tips

Roast the squash cut side down first: Roasting cut side down traps steam and caramelizes the edges, giving you creamy flesh with deep flavor. Flipping it later prevents soggy centers once stuffed.
Do not overcook the turkey: Stop cooking the turkey as soon as the pink disappears to keep the filling juicy, not dry. It will cook a bit more when the stuffed squash goes back into the oven.
Salt in layers: A little salt on the squash and more in the turkey mixture builds full, balanced flavor. If you only salt at the end, the squash can taste flat.
Make it ahead: You can roast the squash and cook the turkey filling a day ahead, then stuff and chill. Bring to room temperature while the oven heats, then bake until hot and bubbling.
Add a crunchy topping: For contrast, sprinkle chopped toasted pecans or walnuts over the squash just before serving. They add texture and a toasty, buttery note that pairs nicely with the cranberries.

Nutrition Facts ^*

Energy	542	kcal
Protein	37	g
Total Fat	18	g
Carbohydrates	67	g
Dietary Fiber	13	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I know when the butternut squash is roasted enough?: The squash is ready when a fork slides into the thickest part with almost no resistance. The skin should look blistered in spots, and the edges should be lightly browned. Undercooked squash feels firm and tastes a bit starchy.
Can I make this recipe dairy free?: Yes, you can leave out the goat cheese entirely or use a favorite dairy free crumble. Try a cashew based feta style cheese or sprinkle with toasted pumpkin seeds for richness.
How can I keep the stuffed squash from tipping over?: If the halves wobble, trim a very thin slice from the rounded bottom to create a flat base. You can also nestle them into a baking dish instead of a flat sheet pan.
What can I serve with ground turkey stuffed butternut squash?: This dish is hearty, so simple sides like a green salad or roasted Brussels sprouts work well. You can also add crusty bread or quinoa if you want more carbs on the plate.

Serving Suggestions

This cozy stuffed squash makes a beautiful centerpiece for fall dinners or a lighter holiday main course.

Pair it with a crisp white wine and a peppery arugula salad for a balanced, restaurant worthy plate at home.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Denise, Spokane: Was looking for something different to make with ground turkey when I ran across this stuffed squash recipe. Sounded really good and after reading it over decided to try it. I used a little more onion than it called for and I chopped it not quite as fine and added 1 extra clove of garlic. Did not have dried sage so I used italian seasoning and a pinch more thyme. Roasted the squash about 35 mins then stuffed and baked the extra 12 mins. I love cooking with my cast iron skillet for the meat and I keep it on medium so it dont dry out. The flavors were absolutely wonderful. My Husband said that was the best squash dish he has ever had. Thanks for this fantastic recipe. — 5 ★

Eunice: So happy it was a hit, Denise!