Autumn Stuffed Squash
Recipe type: Main
Cuisine: Fall
Prep time: 
Cook time: 
Total time: 
Serves: 4 Halves
A savory stuffed squash.
  • 1½ Tbl coconut or ghee
  • 1 lb ground dark meat turkey
  • 1 small leek, washed and finely chopped
  • 3 ribs celery, diced small
  • 2 medium carrots, diced small
  • 3 cloves garlic, minced
  • 1 cup chopped kale (or frozen)
  • 1½ tsp salt
  • ½ tsp pepper
  • ¼ cup chicken broth
  • 1 Tbl chopped parsley
  • 1 Tbl fresh chopped sage
  • 1 tsp fresh thyme
  • 1-2 Tbl ground flax seeds
  • 2 roasted acorn squash, halved lengthwise, seeded and roasted
  1. Preheat oven to 350.
  2. Prep the acorn squash as per my Balsamic Roasted Squash recipe.
  3. While squash is roasting, heat a large sauté pan over medium heat and add 1 Tbl oil.
  4. Add turkey and sauté, breaking up the meat into small clumps with your spatula.
  5. Sprinkle with 1 tsp of the salt. Turn heat down to medium-low.
  6. Cook until no longer pink, about 10-15 minutes.
  7. Remove from pan and place in a bowl or on a plate, set aside for later.
  8. Heat pan over medium heat, add the remaining ½ Tbl oil.
  9. Add leeks, sauté for 3-5 minutes until softened- turn heat down if they start to brown.
  10. Add celery and carrots and garlic, sauté 5 minutes, then reduce heat to low.
  11. Add the remaining salt, the pepper and the broth, over pan and allow to simmer 5 minutes.
  12. Add the turkey back to the pan, along with the herbs, stir to combine and remove from heat.
  13. Scoop about 1 -2 Tbl of flesh out from the center of the roasted acorn squash and mix this into the turkey filling.
  14. Reduce oven temperature to 325
  15. Now you’re ready to stuff! Fill each squash with equal amounts of filling, then sprinkle flax over the top.
  16. Place stuffed squash on baking pan and roast for another 7-10 minutes, just to give the top a slightly toasted look.
  17. Serve and enjoy!
Recipe by Grace Brinton at