Eggless Sausage and Apple Stuffed Acorn Squash
Roasted acorn squash makes the most naturally beautiful edible bowl, and filling it with savory spiced pork and sweet diced apple turns a simple weeknight dinner into something genuinely impressive. The filling layers warm spices — sage, thyme, cinnamon, ginger, and turmeric — with caramelized onion, celery, and a splash of apple cider vinegar that lifts every bite and keeps the flavors bright. A drizzle of maple syrup over the top before the final roast adds just enough sweetness to play off the savory pork and the earthy squash. The whole thing comes together in one skillet and one sheet pan, which means less mess and more time to enjoy dinner. Because the recipe relies entirely on whole, straightforward ingredients, there are no hidden binders or fillers to worry about — just real food that happens to be completely free of eggs at every step. It's hearty enough to stand on its own as a main course, and the presentation — four golden squash halves piled high with filling — looks like you put in way more effort than you actually did.
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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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