Eosinophilic Esophagitis Friendly Cranberry & Herb Stuffed Acorn Squash
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.6(29)
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Learn more →Ingredients
4 servings
For the squash
- 2 medium acorn squash (about 1 ½ lb each), halved lengthwise and seeds scooped out
- 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
- 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)
- 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.
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