Gut Friendly Sausage and Apple Stuffed Acorn Squash
Roasted acorn squash makes the most naturally beautiful edible bowl, and filling it with a warmly spiced pork and apple mixture turns a simple weeknight dinner into something that feels genuinely special. The combination of sweet Honeycrisp or Fuji apple, savory ground pork, and aromatics like onion, celery, and garlic creates a filling that's deeply satisfying without relying on anything heavy or processed. Anti-inflammatory spices — turmeric, Ceylon cinnamon, ginger — do a lot of quiet work here, adding complexity while being gentle on digestion, and a splash of apple cider vinegar brightens the whole pan. Coconut oil keeps things dairy-free throughout, so there's no butter or cream sneaking in to derail a sensitive gut. A final drizzle of maple syrup before the second roast caramelizes the edges just enough to make every bite feel a little indulgent. This is the kind of recipe that looks impressive on the table but comes together with straightforward steps and ingredients you can actually feel good about eating.
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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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