Oats 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 sage, thyme, warm Ceylon cinnamon, turmeric, and ginger, so every bite has this deeply spiced, almost festive quality that feels anything but ordinary. Diced Honeycrisp or Fuji apples soften just enough to stay a little toothy, and a splash of apple cider vinegar lifts the whole mixture before it gets mounded back into the caramelized squash shells. A drizzle of maple syrup over the top during the final roast turns the edges golden and adds just enough sweetness to balance the savory pork. For anyone navigating grain-free or oat-free eating, this recipe is naturally in the clear — there are no fillers, breadcrumbs, or cereals hiding in the stuffing, just whole ingredients doing all the heavy lifting. It's a complete, satisfying meal built right into its own edible bowl, which also means minimal cleanup. Whether you're feeding a crowd or just want impressive leftovers, this one 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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