High Fructose Corn Syrup Free Sausage and Apple Stuffed Acorn Squash
Roasted acorn squash filled with spiced pork and sweet-tart apple is the kind of autumn dinner that feels both rustic and a little impressive. The filling layers ground pork with sage, thyme, Ceylon cinnamon, ginger, and turmeric, so every bite has this warm, aromatic depth that pairs beautifully with the tender squash. Diced Honeycrisp or Fuji apple adds natural sweetness and a little texture, while a splash of apple cider vinegar keeps the whole thing from tasting heavy. A drizzle of pure maple syrup over the top before the final roast is the only sweetener in the dish — no corn syrup, no mystery additives, just real ingredients doing real work. That matters more than it might seem, because so many store-bought sausage blends and glazes quietly sneak in sweeteners you didn't ask for. Making the filling from scratch with ground pork and your own spice blend puts you completely in control. The result is a naturally sweet, deeply savory stuffed squash that tastes indulgent without any of the ingredient-label anxiety.
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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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