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Delicious Stuffed Acorn Squash with Turkey Chili

A cozy, hearty, and balanced meal featuring sweet roasted acorn squash stuffed with savory turkey chili, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium acorn squash Choose squashes that feel heavy and have firm skins.
  • 4 cups warm turkey chili, homemade or store-bought Upgrade store-bought chili with spices and diced onion.
  • 1 small onion, finely diced Optional, for extra chili texture.
  • 1 whole bell pepper, finely diced Optional, for extra chili texture.
  • 1-2 teaspoons chili powder or smoked paprika Optional, to boost flavor.
  • 1 cup shredded cheese (like cheddar or Monterey Jack) For topping.
  • to taste olive oil, salt, and pepper For seasoning.
Fresh Toppings
  • to taste cilantro Chopped.
  • to taste scallions Thinly sliced.
  • to taste lime juice For squeezing over the finished dish.
  • to taste plain Greek yogurt As an additional topping.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Slice each acorn squash in half from top to bottom and scoop out the seeds.
  3. If the squash wobbles, shave a tiny slice off the bottom of each half to ensure they sit flat.
  4. Brush the insides of the squash with olive oil and season with salt and pepper.
  5. Place the squash cut side down on a baking sheet lined with parchment paper.
  6. Roast the squash for 30 to 40 minutes until the flesh is fork-tender and lightly caramelized around the edges.
  7. While the squash bakes, warm the turkey chili on the stove.
Assembly
  1. Flip the roasted squash halves cut side up.
  2. Spoon in the hot chili, mound it slightly, and top with shredded cheese.
  3. Return to the oven for 5 to 8 minutes until the cheese melts.
  4. Finish with your favorite toppings such as chopped cilantro, scallions, and a dollop of yogurt.

Notes

Roast cut side down first to trap steam. Warm filling helps to melt cheese better. For variations, try adding different ingredients to the chili or use different squashes.