Yeast Free Sausage and Apple Stuffed Acorn Squash
Roasted acorn squash filled with savory-sweet pork and tender apple chunks is the kind of meal that feels like a full hug on a plate. The filling gets its depth from a warm spice blend — sage, thyme, cinnamon, ginger, and turmeric — all cooked right into the ground pork before being piled into caramelized squash halves and finished with a drizzle of maple syrup. A splash of apple cider vinegar lifts everything and keeps the flavors bright rather than heavy. For anyone navigating a yeast-free lifestyle, this recipe is naturally in the clear — no bread, no fermented sauces, no hidden additives to second-guess, just whole ingredients you can see and trust. The squash itself becomes the vessel, so there's no pastry crust or grain-based stuffing to worry about swapping out. It's a genuinely satisfying dinner that doesn't taste like a compromise, and the golden, slightly crisp edges of the squash after that second roast are honestly the best part.
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!