Chicken Free Sausage and Apple Stuffed Acorn Squash
Roasted acorn squash filled with savory-sweet pork sausage and tender apple chunks is the kind of autumn dinner that makes the whole kitchen smell incredible. Ground pork seasoned with sage, thyme, cinnamon, and a hint of turmeric brings serious depth to the filling, while diced Honeycrisp or Fuji apples add a bright, juicy contrast that keeps every bite interesting. A splash of apple cider vinegar lifts all those caramelized pan drippings, and a final drizzle of maple syrup over the top pulls the sweet and savory elements together beautifully. This dish is naturally built around pork, so there's no need to swap anything out or second-guess the protein — it's straightforwardly satisfying without any poultry in sight. The squash halves act as their own edible bowls, which means less cleanup and a genuinely impressive presentation straight from the baking sheet. It's hearty enough to anchor a weeknight dinner but polished enough to serve to guests without any extra fuss.
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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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