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Ground Turkey–Stuffed Roasted Squash with Chestnuts & Sage (GF + DF)

by | November 26, 2025 | Recipes, Main dishes

Ground Turkey–Stuffed Roasted Squash with Chestnuts & Sage (GF + DF)

This hearty, high-protein Thanksgiving recipe pairs roasted acorn or kabocha squash with a savory ground turkey, chestnut, and sage filling for a cozy, blood-sugar–friendly holiday dish. Naturally gluten-free and dairy-free, it’s a flavorful way to add more vegetables, lean protein, and fiber to your Thanksgiving or holiday table.

Ingredients (Serves 4–6)

Squash

  • 2 medium acorn or kabocha squash, halved and seeded
  • 1–2 Tbsp olive oil
  • Salt & pepper to taste

Turkey Filling

  • 1 lb lean ground turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 small apple, finely diced
  • ½ cup cooked wild rice or quinoa (optional)
  • ½ cup roasted or boiled chestnuts, roughly chopped
  • 1 cup baby spinach, chopped
  • 1 Tbsp fresh sage, chopped
  • 1 tsp fresh thyme (or ½ tsp dried)
  • ½ tsp rosemary, chopped
  • Salt & pepper
  • 1–2 Tbsp olive oil for skillet

Method

Roast the Squash:

  1. Preheat oven to 400°F (200°C).
  2. Brush squash halves with olive oil, season with salt & pepper. Place cut-side-down on a baking sheet.
  3. Roast for ~30–40 minutes until tender.

Prepare the Filling:

  1. Heat olive oil in a skillet over medium heat. Add onion and cook ~3–4 minutes until soft.
  2. 5. Add garlic, apple and chestnuts; cook ~2 minutes.
  3. 6. Add ground turkey, sage, thyme and rosemary; brown for ~8–10 minutes, breaking up the turkey. Season with salt & pepper.
  4. 7. Stir in spinach and cooked rice/quinoa, if using; cook until spinach wilts.

Assemble

  1. Turn roasted squash halves cut-side-up. Spoon turkey-chestnut filling into each cavity.
  2. 9. Return to oven for another ~10 minutes to meld flavours and heat through.

Serve

  1. Remove from oven, let rest a couple of minutes, then serve warm.

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