This quick and easy dish is a meal in itself. I serve this quite often during the fall and winter months. I was born and raised on eastern Long Island and am whole-heartedly a country person.
We skipped the cardamom, used craisins, a mix of white, brown, and wild rice, and roasted the squash for about 15 minutes prior to stuffing it. The household consensus was that sauteing a small onion, then browning the turkey in the onion, seasoned with some salt and pepper would bring out more flavors. Overall a nice change from the buttery brown sugar squash recipes.
Read MoreThe squash was undercooked and the cardamom was much too strong. My husband said it smelled like a Christmas candle. It doesn't surprise me that two reviewers liked their versions without the cardamom. If I try it again I'll pre-bake the squash face-down in the pan before stuffing it, and drop the cardamom completely. Substituting quinoa and lentils for the wild rice adds a nice nuttiness.
Read MoreWe skipped the cardamom, used craisins, a mix of white, brown, and wild rice, and roasted the squash for about 15 minutes prior to stuffing it. The household consensus was that sauteing a small onion, then browning the turkey in the onion, seasoned with some salt and pepper would bring out more flavors. Overall a nice change from the buttery brown sugar squash recipes.
Very easy, attractive dish! I cooked the squash face down for 15 min before stuffing and I think that helped it cook all the way through in the time allotted. I didn't have any allspice so I used chinese 5 spice instead. I used about half the cardamom, and probably could have done without it. Like a lot of the other reviewers, I can't cook anything without an onion, so I cooked the turkey with 1/2 an onion chopped and some garlic as well. I also brushed the edges of the squash with melted butter before baking. all the reviewers here gave great suggestions--it turned out perfectly for a crisp autumn day!
I have never been a squash person, but this was pretty good! I didn't have any apples on hand, but used the "Craisins" mixed in with the celery & rice (I used a blend of wild, red and brown rice) and I also used leftover turkey from Thanksgiving (Canadian Thanksgiving-Oct.8th). The squash could have been cooked a little longer, but was still okay albiet a tad dry, next time I will put a skim coating of becel on it before placing the stuffing in. For the health conscience - this recipe fits the bill! Low Fat and high on taste! Thanks for the recipe!
The squash was undercooked and the cardamom was much too strong. My husband said it smelled like a Christmas candle. It doesn't surprise me that two reviewers liked their versions without the cardamom. If I try it again I'll pre-bake the squash face-down in the pan before stuffing it, and drop the cardamom completely. Substituting quinoa and lentils for the wild rice adds a nice nuttiness.
Great recipe. I made just a couple of modifications & it turned out fantastic! Pre-cooked the squash in the microwave to lessen the oven time. Subbed ground chicken breast for the turkey. Added a splash of white wine to the rice cooking liquid & added 1/4 cup of slivered almonds to the mixture before baking, gave it a nice earthy crunch. Topped with a little freshly grated parmesan. Used sage & a bit of poultry seasoning & omitted the allspice....perfect savory fall comfort food! Served with a spinach salad with sliced pears & warm pear/walnut vinaigrette dressing.....the whole family loved it!
This is such a wonderful Falll recipe! I didn't know adding apples and cranberries would just complete a dish like this. Instead of using ground turkey we used italian sausage, it went perfect with the apple taste. Wonderful recipe!
Good recipe! The cranberries are a MUST. The store didn't have ground turkey; I used a pork/beef blend. I also added chopped onion and minced garlic, and couldn't find cardamom so used sage - not sure if they're similar but it worked! Thank you, this is a great seasonal recipe.
This was a really great, healthy way to use an acorn squash, getting away from the brown sugar recipes out there. It was an entire meal for my husband and myself. I did not have cardamom on hand, so I left that out, but otherwise followed the recipe. It came out a bit dry, so I will add some light butter to the edges of the squash and the mixture next time
This recipe was fantastic! Instead of turkey I used hotdogs and I grilled them on my grill outside. I substituted bread for the squash and instead of cranberries, I put ketchup on the bread, because it was red too. My family loved this dish! I recommend it!
Made this tonight & we all loved it!! Tasted like autumn. I took advice from other reviews & baked the squash for 15 min & basted the insides w/ butter before I stuffed it. I used risotto, and added 1/2 cup chopped pecans as well as onion and garlic. Also topped w/ parmesan cheese for the last 15 min of baking. Will make this again soon!!
I had no cardamom so I used nutmeg, and no Allspice so I used cinnamon, cloves and ginger as per the recommended substitute on the Allrecipe site. Baked it as recommended, but even after an hour, the squash was hard, so I put each squash half into the microwave for five minutes each on high power. Everyone enjoyed it and commented that it was nice to have something a little different.
I use garlic, onions, paprika, and cumin a lot, and wanted to try something different. Unfortunately, we barely ate this, but I could see how someone with different taste buds would like it. For those who enjoy these flavors, you'll want to pre-cook the acorn squash by cutting it in half, taking out the seeds, and baking the halves cut side down in the oven for 30 min before adding the stuffing. I pre-baked for 15 minutes and it still wasn't enough. We also didn't use the cardamom. Maybe it would make it better? Also, try baking the acorn squash seeds with season salt or the spice of your choice (cumin and paprika work well ). Yum!
Good and different. I didn't have cardamon. I had to cook it about 20 min longer, and I used dried cranberries. My kids werent fond of it, but I liked it. Served it with pumpkin rolls II from this site.
Tasty. Beautiful. Easy. What more can you want? I used the bottom half of a butternut squash (reserved the top for another use) instead of acorn squash as I prefer the sweeter taste of butternut.
I liked it, though the rest of my family were "ok" with it. The kids were not sure of what to think about it, but eventually ate some. my husband and brother-in-law liked the stuffing, even though they don't like the squash. The kids did like that everything was in the squash, and that you can "eat the bowl". It needs a bit more flavor (we didn't have cardamom), so I may spice up the turkey next time. Roasting the squash 15-20 min beforehand definitely helps. When I make this again, I'll have a better review.
