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Stuffed Acorn Squash
An unusual winter entrée that can be completed a day ahead and baked just before serving. Since each serving is contained in an individual squash, they are beautiful to look at and a great choice for entertaining on a buffet or holiday table.
- 4 small (about 16 ounce ea.) acorn or butternut squash
- 2 Tbsp. unsalted butter, melted
- 1/2 cup(s) red bell pepper, diced
- 1/2 cup(s) onion, thinly sliced
- 1 lb. ground turkey
- 1 1/2 cup(s) cooked Kraft® Minute® White Rice
- 1 Tbsp. dried sage
- 1/4 cup(s) chicken broth
- 1/3 cup(s) raisins or Craisins®
- 2/3 cup(s) chopped pecans
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup(s) butter, melted
- Preheat oven to 400°F.
- Cut off ends of squash to create a flat surface. Cut in half around the middle and scoop out all seeds and fibers. Sprinkle with salt and pepper.
- Put cut-side down in a large baking dish. Add 1/2" of water, cover with foil and bake for about 30 minutes or until you can pierce with a knife. Do not cook until squash is mushy. Remove from pan and put cut-side down on a rack to cool. This can be done the day before.
- Add two tablespoons butter to a large sauté pan over medium heat. When bubbling, add bell pepper and onion. Sauté for 4 to 5 minutes, or until onions soften. Crumble ground turkey into the pan and sauté 5 to 6 minutes until meat is no longer pink.
- Let pan mixture cool then combine in large bowl with all remaining ingredients, except maple syrup and melted butter. Taste for seasoning.
- Combine 1/2 cup melted butter and maple syrup in a small bowl.
- Fill each squash with 1/2 to 3/4 cup of filling (mound it high). Brush all over with half of melted butter-maple syrup mixture and place, tightly packed, in a large baking dish. Cover with foil and bake for 15 minutes.
- Remove foil. Drizzle squash with remaining butter and bake for another 10 to 15 minutes or until squash flesh pierces easily with a knife tip. (If the squash needs a little more time, cover loosely with foil to keep from over-browning.)