Seed Oil Free Sausage and Apple Stuffed Acorn Squash
Roasted acorn squash filled with savory-sweet pork and tender apple chunks is the kind of dinner that feels both rustic and a little impressive — the sort of thing you'd order at a farm-to-table restaurant and then immediately wish you could make at home. The good news is that every step here is completely approachable, and the result is genuinely stunning on the plate. Coconut oil handles all the cooking duties from start to finish, which means there's no canola, sunflower, or vegetable oil anywhere in the recipe — a real win when you're trying to keep refined seed oils out of your kitchen without sacrificing flavor or texture. The filling layers ground pork with warm spices like Ceylon cinnamon, turmeric, and ginger alongside sweet-tart Honeycrisp apple and a splash of apple cider vinegar, so every bite hits savory, bright, and just slightly sweet all at once. A final drizzle of maple syrup caramelizes in the oven and ties the whole thing together beautifully. It's a naturally wholesome, satisfying meal that doesn't require any ingredient swaps or label-reading anxiety — just real food cooked simply and well.
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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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