Barley Free Sausage and Apple Stuffed Acorn Squash
Roasted acorn squash filled with savory-sweet pork and tender apple chunks is the kind of dinner that makes a weeknight feel like a special occasion. The filling gets its warmth from sage, thyme, Ceylon cinnamon, ginger, and turmeric — a spice lineup that smells absolutely incredible as it cooks down in the skillet. Diced Honeycrisp or Fuji apples add just enough sweetness and texture to balance the richness of the ground pork, while a splash of apple cider vinegar lifts the whole thing with a subtle tang. A drizzle of maple syrup over the top before the final roast caramelizes the edges of the squash into something genuinely gorgeous. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. It's hearty enough to stand alone as a complete meal, and the individual squash halves make for a stunning presentation with almost no extra effort.
About FigFig 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 1.5 lb each), halved through the stem and seeds removed
- 2 tbsp coconut oil, melted, divided
- ½ tsp fine sea salt, divided
For the filling
- 1 lb ground pork
- 1 tsp dried sage
- ½ tsp dried thyme
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 2 medium apples (such as honeycrisp or fuji), peeled and diced into ½-inch pieces
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, chopped
For finishing
- 2 tbsp maple syrup
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 of the melted coconut oil and sprinkle with 1/4 tsp of the salt. Place cut-side down on the prepared baking sheet and roast for 30 minutes, until the flesh is just tender when pierced with a knife.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!