Pecan Free Sausage and Apple Stuffed Acorn Squash
Roasted acorn squash halves piled high with savory pork and sweet apple is the kind of autumn dinner that looks like it took serious effort but comes together with straightforward pantry staples. The filling layers ground pork seasoned with sage, thyme, Ceylon cinnamon, ginger, and turmeric — a warm, aromatic blend that plays beautifully against the natural sweetness of Honeycrisp or Fuji apple. A splash of apple cider vinegar lifts all those caramelized bits from the pan, adding a subtle brightness that keeps the richness in check. The whole thing gets a final drizzle of maple syrup before heading back into the oven, so the edges of the squash turn golden and the filling develops a lightly glazed finish. For anyone navigating tree nut allergies, this recipe is a genuine win — stuffed squash dishes can sometimes sneak in chopped nuts for texture, but here the apple and celery do all that work naturally. Every ingredient is straightforward and easy to verify, so there's no guesswork at the grocery store. It's a complete, satisfying meal served right in its own edible bowl.
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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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