Macadamia Free Sausage and Apple Stuffed Acorn Squash
Autumn comfort food doesn't get much more satisfying than roasted acorn squash loaded with a savory-sweet pork filling. The combination of ground pork seasoned with sage, thyme, Ceylon cinnamon, and a hint of turmeric creates a deeply aromatic base that pairs beautifully with tender diced apple and a final drizzle of maple syrup. That sweet-savory balance is what makes this dish feel special enough for a dinner party but straightforward enough for a weeknight. Coconut oil does the heavy lifting for both roasting and sautéing, keeping everything cohesive and rich without relying on any tree nut-derived fats — a real win when you're navigating nut-free cooking and want something that still feels indulgent. The apple cider vinegar step is a small but mighty move, lifting all those caramelized bits from the pan and brightening the whole filling. Each squash half becomes its own edible bowl, golden at the edges and piled high with a hearty, fragrant mixture that smells incredible as it finishes in the oven. This is the kind of recipe that makes people ask for seconds before they've even finished their first serving.
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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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