Black Pepper Free Sausage and Apple Stuffed Acorn Squash
Roasted acorn squash filled with savory-sweet pork and tender apple chunks is the kind of autumn dinner that makes the whole kitchen smell incredible. The filling gets its warmth from sage, thyme, Ceylon cinnamon, ginger, and turmeric — a thoughtfully layered spice blend that delivers real depth without a single crack of black pepper in sight. That matters more than you might think, since so many sausage-style recipes lean hard on pepper as a default, leaving sensitive cooks with very few satisfying options. Here, the apple cider vinegar brightens everything up, the Honeycrisp or Fuji apple adds little pops of sweetness, and a drizzle of maple syrup over the top before the final roast pulls it all together into something genuinely special. The squash itself gets roasted cut-side down first so the flesh turns perfectly tender and the edges caramelize into golden, slightly crispy borders. It's a complete meal built right into its own edible bowl, which means less cleanup and a seriously impressive presentation at the table.
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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.
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