Hazelnut Free Sausage and Apple Stuffed Acorn Squash
Roasted acorn squash filled with savory-sweet pork and tender apple chunks is the kind of autumn dinner that makes the whole kitchen smell incredible. The filling layers ground pork with warm spices — sage, thyme, Ceylon cinnamon, a hint of ginger and turmeric — then folds in softened onion, celery, and diced Honeycrisp or Fuji apple for a balance of hearty and bright. A splash of apple cider vinegar lifts all those browned, caramelized bits from the pan, and a drizzle of maple syrup over the top before the final roast pulls everything together into something genuinely special. Every component here is straightforward and naturally free from tree nut concerns, so there's no need to scrutinize labels or swap anything out. The squash shells double as edible bowls, which means less cleanup and a presentation that looks far more impressive than the effort involved. This is the kind of recipe that earns a permanent spot in the fall dinner rotation.
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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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