Turkey Dinner Stuffed Acorn Squash

Ingredients

• Rimmed pan
• Parchment paper
• Sharp knife
• Food processor
• Large skillet
• 2 large acorn squash (about 2-1/4 lbs. each)
• 2 tsp. olive oil
• 1 tsp. kosher salt
• 6 c. cubed English muffin toasting bread, 1/2" in size, divided
• 2/3 c. roasted, salted pecans
• 1/2 c. cubed Parmesan cheese, 1/4" in size
• 1/2 T. fresh thyme leaves
• 1/2 T. minced fresh sage
• 1 T. olive oil
• 1 c. diced yellow onion
• 1-1/2 c. diced Honeycrisp or Haralson apple, cored, with skin on
• 2 large cloves garlic, minced
• 3 c. cubed cooked turkey breast, 1/2" in size
• 2/3 c. dried cranberries, coarsely chopped if they are especially large
• 1/2 tsp. ground black pepper
• 1/4 c. reduced sodium turkey or chicken broth
• 1/2 tsp. kosher salt, or to taste
• 1 T. melted unsalted butter
• 1/4 c. shredded Parmesan
• for the squash: Preheat oven to 400° F. Line a rimmed pan with parchment paper or aluminum foil, if desired.