Cashew 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 layers ground pork with sage, thyme, warm Ceylon cinnamon, turmeric, and ginger, so every bite has this cozy, aromatic depth that feels far more complex than the ingredient list suggests. Diced Honeycrisp or Fuji apples bring a gentle sweetness that plays beautifully against the savory pork, and a splash of apple cider vinegar lifts everything with just a little brightness. A final drizzle of maple syrup over each stuffed half caramelizes in the oven, giving the edges that gorgeous golden finish. The whole dish is built entirely from whole-food ingredients — ground meat, fresh produce, and pantry spices — so there are no hidden nut-based fillers, creamy sauces, or processed shortcuts to worry about. It's naturally free from the kinds of add-ins that can sneak into stuffed squash recipes at restaurants or in packaged meal kits. Serve it straight from the baking sheet and let everyone scoop right through the tender squash flesh for a complete, satisfying meal in one edible bowl.
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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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