Roasted acorn squash makes the most naturally sweet, edible bowl, and filling it with savory spiced pork and tender apple chunks turns a humble vegetable into a genuinely impressive meal. The filling layers ground pork with dried sage, thyme, warm ginger, turmeric, and Ceylon cinnamon — a spice blend that smells incredible as it cooks and gives every bite real depth. Diced Honeycrisp or Fuji apple goes into the skillet until just softened, keeping a little texture that plays beautifully against the rich meat. A splash of apple cider vinegar lifts all those browned, caramelized bits from the pan and ties the savory and sweet elements together without relying on any citrus at all. That last drizzle of maple syrup over each stuffed half caramelizes in the oven and gives the edges a gorgeous golden finish. For anyone navigating a citrus-free kitchen, this recipe is a great reminder that bright, complex flavor doesn't require lemon or orange — the vinegar, apple, and warm spices do all the heavy lifting. It's hearty enough to stand alone as a complete dinner and elegant enough to put on the table for guests.
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 →4 servings
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
