Lupin Free Sausage and Apple Stuffed Acorn Squash
Roasted acorn squash makes the most naturally beautiful edible bowl, and filling it with spiced pork and sweet apple turns a humble vegetable into a genuinely impressive dinner. The ground pork gets seasoned with sage, thyme, ginger, turmeric, and Ceylon cinnamon before being folded together with sautéed onion, celery, garlic, and diced Honeycrisp or Fuji apple — a combination that hits savory, warm, and just a little sweet all at once. A splash of apple cider vinegar lifts the whole filling and keeps it from feeling heavy, while a drizzle of maple syrup over the top caramelizes beautifully during that final roast. Every ingredient here is straightforward and whole-food, which means you're not navigating any of the tricky processed fillers or flour-based binders that can sneak into stuffed dishes and cause problems for people avoiding lupin. Coconut oil handles all the cooking fat duties cleanly from start to finish. The result is a dish that looks like it took serious effort but follows a logical, step-by-step process that any home cook can manage on a weeknight. Let it rest for five minutes before serving and the filling settles perfectly into those golden, tender squash halves.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!