Citric Acid Free Sausage and Apple Stuffed Acorn Squash
Roasted acorn squash filled with savory-sweet pork and tender apple is the kind of meal that makes a weeknight feel like a special occasion. The filling layers ground pork with warming spices — sage, thyme, Ceylon cinnamon, ginger, and turmeric — alongside sautéed onion, celery, and diced apple for a combination that's deeply satisfying without relying on any citrus-derived additives. A small splash of apple cider vinegar does the heavy lifting in the flavor department, brightening everything up naturally and keeping the ingredient list clean and straightforward. Avoiding citric acid can be tricky in packaged sausage blends and pre-seasoned meats, so starting with plain ground pork and building your own spice mix from scratch is the smartest move — and this recipe does exactly that. The maple syrup drizzled over the top before the final roast caramelizes beautifully against the squash edges, adding just enough sweetness to balance the savory filling. Everything comes together in one skillet and four squash halves, which means minimal cleanup and maximum flavor on the table. It's hearty, wholesome, and genuinely impressive to serve.
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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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