Pistachio Free Sausage and Apple Stuffed Acorn Squash
Roasted acorn squash halves piled high with savory pork, sweet apple, and warm spices make for a showstopper dinner that feels both rustic and a little fancy. The filling comes together in a single skillet while the squash roasts, so the timing flows naturally and nothing sits around getting cold. Ground pork seasoned with sage, thyme, Ceylon cinnamon, ginger, and turmeric creates a deeply aromatic base, and the diced Honeycrisp or Fuji apple adds just enough sweetness and texture to keep every bite interesting. A splash of apple cider vinegar lifts all those browned, caramelized bits from the pan and ties the savory and sweet elements together beautifully. The whole thing finishes with a drizzle of maple syrup that caramelizes slightly in the oven, giving the edges of the squash that gorgeous golden color. Because every ingredient here is whole and straightforward — no spice blends with mystery fillings, no packaged shortcuts — you can feel completely confident about what's going into the dish. It's the kind of cozy, satisfying meal that works just as well for a weeknight dinner as it does for a holiday table.
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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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