AIP Friendly Cranberry & Herb Stuffed Acorn Squash

Total time1 hr 15 min

Prep time20 min

Cook time55 min

AIP Friendly Cranberry & Herb Stuffed Acorn Squash

Roasted acorn squash filled with a savory-sweet turkey and cranberry stuffing is the kind of dish that feels genuinely festive without requiring a single compromise. The squash halves go into the oven cut-side down so the edges caramelize beautifully, creating a tender, golden shell that holds the filling perfectly. Ground turkey gets cooked down with onion, celery, garlic, and fresh ginger before cranberries, maple syrup, and apple cider vinegar are stirred in — the berries burst and thicken into a glossy, tangy sauce that balances the richness of the meat. Turmeric and Ceylon cinnamon round out the flavor with warm, earthy depth, and a handful of fresh parsley keeps everything bright. Every single ingredient here is protocol-friendly, so there's no need to swap, substitute, or second-guess anything on the list. This recipe makes four generous servings, and the stuffed squash halves are impressive enough to put on a holiday table without anyone feeling like they're eating around a restriction. A final drizzle of maple syrup right before serving ties the whole thing together in the best possible way.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the squash

2 medium acorn squash (about 1 ½ lb each), halved lengthwise and seeds scooped out
Fresh Acorn Squash Golden Acorn Squash Organic Acorn Squash White Acorn Squash Organic Green Acorn Squash
See all
1 tbsp olive oil
¼ tsp salt

For the stuffing

1 tbsp olive oil
1 medium yellow onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
1 lb ground turkey
1 cup fresh or frozen cranberries
2 tbsp maple syrup
Ingredient note
AIP limits added sweeteners, but the combined maple syrup in this recipe is about 2 1/4 teaspoons per serving and likely stays within the limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
1 tbsp apple cider vinegar
1 tsp fresh ginger, grated
½ tsp ground turmeric
¼ tsp ceylon cinnamon
½ tsp salt
2 tbsp fresh parsley, chopped

For serving

1 tbsp maple syrup, for drizzling (optional)
Ingredient note
AIP limits added sweeteners, but the combined maple syrup in this recipe is about 2 1/4 teaspoons per serving and likely stays within the limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2
Brush the cut sides and cavities of the acorn squash halves with 1 tbsp olive oil and sprinkle with 1/4 tsp salt. Place cut-side down on the prepared baking sheet and roast for 30–35 minutes, until the flesh is tender when pierced with a fork and the cut edges are lightly caramelized.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!