Turkey Free Sausage and Apple Stuffed Acorn Squash
Roasted acorn squash filled with spiced ground pork and sweet-tart apple is the kind of cozy, satisfying meal that feels like fall in every single bite. Ground pork is the star of the filling here, seasoned generously with sage, thyme, ginger, turmeric, and Ceylon cinnamon — a warm, aromatic blend that makes the whole kitchen smell incredible while it cooks. Diced Honeycrisp or Fuji apple gets folded in for a little sweetness and texture, and a splash of apple cider vinegar brightens everything up beautifully. The squash halves roast cut-side down first so the flesh turns perfectly tender, then they get loaded up with the filling and finished with a drizzle of maple syrup that caramelizes just enough at the edges. For anyone navigating a table without turkey — whether by preference, allergy, or just wanting something different — this dish delivers all the hearty, festive energy without relying on poultry at all. It's naturally gluten-free, uses coconut oil throughout, and comes together in one skillet plus one sheet pan, which means cleanup is genuinely manageable. Serve it straight from the oven and let everyone dig into their 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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