Xanthan Gum 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 looks impressive but comes together with straightforward pantry staples. The filling gets its warmth from sage, thyme, Ceylon cinnamon, and a hint of turmeric — a spice blend that builds real depth without relying on any binders or additives. That matters here, because so many packaged sausage blends and seasoning mixes sneak in thickeners that can be hard to spot on a label; starting with ground pork and whole spices keeps everything clean and completely in your control. A splash of apple cider vinegar lifts the filling and pulls all those caramelized pan bits into the mix, while a drizzle of maple syrup over the top adds just enough gloss and sweetness to balance the savory pork. Every ingredient in this dish is naturally free of gums and stabilizers — nothing processed, nothing hidden. It's hearty enough to anchor a weeknight dinner but polished enough to serve to guests, and the squash shells do all the work of a serving dish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!