Introduction

This Ultimate Stuffed Roasted Acorn Squash is a wholesome, flavorful dish perfect for cozy dinners. Packed with savory sausage, fresh herbs, and sweet apples, it fits perfectly into Paleo and Whole30 lifestyles. Roasting the squash brings out its natural sweetness, creating a comforting and satisfying meal.

A close-up view of halved, roasted yellow squash filled with a mixture of cooked ground meat, diced light green celery, small white and brown nut pieces, dark red dried fruit bits, and fresh green herbs sprinkled on top. The squash skin is dark green and glossy, with the yellow flesh browned slightly around the edges from roasting. The dish is set on a tray with a white marbled texture background, showing multiple stuffed squash halves arranged close together. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 acorn squash (small to medium size)

2 tsp organic coconut oil (or ghee plus sea salt for roasting)

1 Tbsp organic coconut oil (or ghee, plus more if needed)

1 lb pork sausage (casings removed if necessary, sugar-free for Whole30)

4 oz mushrooms (any kind, chopped)

1 small onion (diced)

2 celery stalks (diced)

2 cloves garlic (minced)

1 apple (diced, Pink Lady recommended)

1 Tbsp fresh sage leaves (minced)

1 Tbsp fresh rosemary leaves (minced)

1 Tbsp fresh thyme leaves (minced)

1/3 cup raisins (organic or dried cranberries, fruit-sweetened for Whole30)

Sea salt and pepper to taste

Fresh parsley (for garnish, if desired)

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2: Cut each acorn squash in half lengthwise and scoop out the seeds and strings, creating a hollow “bowl” in the center.

Step 3: Brush the cut sides of the squash halves with melted coconut oil or ghee and sprinkle lightly with sea salt. Place them face down on the prepared baking sheet and roast for 25-30 minutes, or until the flesh feels soft when pressed. If needed, remove to check doneness and return to oven to soften further.

Step 4: While the squash roasts, heat a large skillet over medium-high heat and melt 1 tablespoon of coconut oil or ghee. Add the pork sausage, breaking it up with a wooden spoon, and cook until browned and cooked through. Remove sausage from skillet and set aside, leaving the fat in the pan.

Step 5: Return the skillet to medium heat and add diced onions, celery, and mushrooms, seasoning lightly with salt. Cook while stirring for about 3 minutes until softened.

Step 6: Add minced garlic and cook for another minute, stirring to prevent burning.

Step 7: Stir in diced apples, fresh sage, rosemary, thyme, and season with salt and pepper. Cook for 1-2 minutes until apples start to soften.

Step 8: Return browned sausage and raisins or dried cranberries to the skillet. Lower heat to medium-low and cook for 2 more minutes to blend the flavors.

Step 9: Preheat your broiler. Turn the roasted squash halves face up on the baking sheet and spoon the stuffing evenly into each one.

Step 10: Broil on high for about 5 minutes until the tops of the stuffing and squash are nicely browned.

Step 11: Garnish with fresh minced parsley if desired, then serve and enjoy your hearty stuffed acorn squash!

Tips & Variations

Try substituting turkey sausage for a leaner option without sacrificing flavor.

Use dried cranberries instead of raisins for a tart contrast.

Swap fresh herbs for dried if needed, using one-third of the amount called for fresh.

For a nutty twist, sprinkle chopped toasted pecans on top before broiling.

If you prefer vegetarian, replace sausage with sautéed lentils and walnuts for a similar texture.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare the stuffing in advance and refrigerate it separately. Assemble and broil the squash just before serving for best results.

What if I can’t find acorn squash?

Butternut squash or delicata squash can be excellent substitutes. Adjust roasting time as needed depending on size and thickness.

Dinner

Ultimate Paleo Whole30 Stuffed Roasted Acorn Squash Recipe