Peanut 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, Ceylon cinnamon, and a touch of turmeric, so every bite has this warm, aromatic depth that feels genuinely special without being complicated. Diced Honeycrisp or Fuji apple adds a little brightness and texture, and a drizzle of maple syrup over the top before the final roast pulls everything together into something almost caramelized at the edges. For anyone navigating nut allergies, this recipe is naturally built from whole, straightforward ingredients — ground pork, fresh vegetables, spices, and fruit — with no hidden pastes, sauces, or processed shortcuts that tend to sneak in unexpected allergens. Coconut oil handles all the cooking fat duties, and the apple cider vinegar does a great job deglazing the pan and lifting all those savory browned bits into the filling. It comes together in one skillet and one sheet pan, which means cleanup is minimal and the whole process feels very manageable on a weeknight. This is the kind of recipe that looks impressive enough for a dinner party but is honestly just a straightforward, satisfying meal you'll want to make on repeat all season.
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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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