Turkey Enchillada-Filled Acorn Sqaush

Turkey Enchilada Acorn Squash

Tired of the same old left-over turkey dishes? This Turkey Enchilada Acorn Squash is definitely a fun, flavourful and delicious way to use up left-over cooked turkey (or chicken).

We really loved this Turkey Enchilada Acorn Squash and notwithstanding the cheese topping and my slightly heavy hand with the sour cream :) this is a great vegetable and fibre-rich dish. The sauce is my homemade version of enchilada sauce, nice and spicy, combined with corn, black beans and cooked turkey or chicken.

Aside from the passive roasting time of the squash, the sauce comes together really quickly with canned corn and black beans, so it’s a great meal for a weeknight.

Turkey Enchillada Acorn Sqaush

Cook’s Notes for Turkey Enchilada Acorn Squash

The enchilada sauce is pleasantly spiced for adult tastes. If you are cooking for kids who aren’t spice lovers, you may want to scale it back a bit.

Make this vegetarian, by skipping the meat and increasing the corn and beans in the sauce. Make it vegan by skipping the cheese and sour cream on top or replacing with vegan equivalents.

As mentioned, this is just as nice with chicken, either left-over cooked chicken or start with a rotisserie chicken.

If you prefer, you could use a store-bought enchilada sauce and skip the passata and spices.

The sauce is quite thick. If it seems too thick, you can thin with a splash of water or chicken stock.

Turkey Enchillada Acorn Sqaush

Turkey Enchilada-Filled Acorn Sqaush

Turkey Enchilada-Filled Acorn Squash

Course: Main Course
Cuisine: American, Canadian
Keyword: leftover turkey recipes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 people
Energy: 425 kcal
Author: Jennifer
Roasted acorn squash, filled with a turkey, corn and black bean filling in homemade enchilada sauce. Topped with cheese and sour cream.


  • 2 acorn squash cut in half, with seed and pulp removed
  • 1 Tbsp butter
  • Salt and pepper


  • 1 Tbsp oil
  • 1/2 cup onion diced
  • 1/4-1/3 cup jalapeno diced, seeds removed
  • 1 clove garlic, chopped chopped
  • 1 1/2 cups passata strained tomatoes in jar canned crushed tomatoes
  • 1 Tbsp tomato paste optional
  • 1 Tbsp fresh cilantro chopped, or flat leaf parsley
  • 1 tsp cumin
  • 2 tsp chilli powder
  • 1/4 tsp oregano
  • pinch cinnamon
  • Salt and pepper
  • 3/4 cup canned corn kernels or thawed frozen corn
  • 3/4 cup canned black beans drained and rinsed
  • 1 1/2 cups shredded cooked turkey or chicken


  • 1 1/2 cups shredded cheese (I used half mozzarella half cheddar)
  • Sour cream, to serve
  • Chopped jalapeno or cilantro, for garnish


  1. Preheat oven to 400 F.  Place squash halves cut side down on a baking sheet and roast in preheated oven for about 40-45 minutes, or until tender (flip them over and test with a fork).

  2. When squash is done, remove from oven and increase oven heat to 425 Carefully flip the squash over on the baking sheet so the cut side is up. Brush with a bit of butter, then generously season with salt and pepper. Allow to stand on the baking sheet while you prepare the filling.
  3. Prepare the filling: Heat oil in a skillet over medium heat. Add onion and jalapeno and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, another 30-45 seconds. Add passata, tomato paste, cilantro, cumin, chilli powder, oregano, cinnamon and salt and pepper. Stir to combine. Add corn, black beans and turkey. Reduce heat to medium-low and cook, stirring regularly, for 4-5 minutes, or until beans and corn are heated through. Taste and add additional salt and pepper, as necessary.
  4. Place warm filling in to the roasted squash on baking sheet, dividing it between the 4 squash halves. Top with grated cheese. Place in to 425 oven until cheese is melted and bubbly, about 10 minutes. Serve with a dollop of sour cream and garnish with diced jalapeno or cilantro.

Turkey Enchillada Acorn Sqaush

Turkey Enchilada Acorn Sqaush

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  • Looks lovley! I’ve got lots of squash and am wondering if I made extra could I freeze the stuffed halves? If so, how would you recommend reheating? Thanks for your lovley inspiring recipes!

    • Hi Sue and thanks :) I’m not completely sure how well the roasted squash halves would freeze. I haven’t tried it myself. My experience with freezing squash is that it tends to get a bit water-y. That said though, if you wanted to try it, I would probably re-heat in a moderate oven on a baking sheet uncovered (to allow the extra moisture to cook off). If the top filling is browning too much, you could lay a sheet of foil loosely over-top part way through re-heating. If you try freezing, let me know how it works out!

  • What a fabulous way to use up leftover turkey. Such a nice departure from the traditional Thanksgiving flavors. Pinning this as I know I’ll want it next month after Thanksgiving. Actually, maybe before, I bet it would also be wonderful with chicken.

  • Oh, the combo of flavours is fabulous, Jennifer, and I love it’s versatility for adults and kids alike. I have a little nephew who loves spicy but not many kids can handle it.
    I wish I had some leftover turkey, lol.
    How was your Thanksgiving? A little chilly on Sunday outside! We cranked up the pool to 90F and everyone went swimming even though it was bone chilling when you got out!

    • Thanks Robyn! I actually cooked another small turkey after Thanksgiving, so I’d have lots of left-overs :) And yes, it was a little chilly outside on Sunday, but we had a fire going and made the best of it.

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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