Description

This Ultimate Stuffed Roasted Acorn Squash recipe features tender roasted acorn squash halves filled with a savory and slightly sweet mixture of sausage, mushrooms, apples, and fresh herbs. Roasted to perfection and finished under the broiler for a beautifully browned top, it’s a Paleo and Whole30-friendly dish that’s perfect for a cozy fall or winter meal.

Ingredients

Scale

For the Squash

3 acorn squash (small to medium size)
2 tsp organic coconut oil (or ghee, plus sea salt for roasting)

For the Stuffing

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 preferred for cooking)
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, optional)

Instructions

Roast the Squash: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Cut each acorn squash lengthwise and scoop out the seeds and strings, creating a hollow bowl in each half.
Prepare Squash for Roasting: Brush the cut sides of each squash half with melted coconut oil or ghee and sprinkle lightly with sea salt. Place the squash halves cut side down on the baking sheet.
Roast Squash: Roast the squash in the preheated oven for 25-30 minutes, or until the flesh is soft when pressed. Timing may vary based on squash size; check softness and return to oven if more time is needed.
Brown the Sausage: While baking the squash, heat a large skillet over medium-high heat. Add 1 tablespoon of coconut oil or ghee and melt. Add the pork sausage, breaking it into small pieces with a wooden spoon, and cook until browned and cooked through. Remove sausage from skillet and set aside, leaving the rendered fat in the skillet.
Sauté Vegetables: Over medium heat, add the diced onion, celery, and chopped mushrooms to the skillet with the sausage fat. Lightly season with salt and stir to soften vegetables, cooking about 3 minutes. Add minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Add Apples and Herbs: Stir in the diced apple, fresh sage, rosemary, and thyme, along with salt and pepper to taste. Cook for 1-2 minutes until apples begin to soften and flavors meld.
Combine Sausage and Dry Fruit: Return the browned sausage and raisins or dried cranberries to the skillet. Lower heat to medium-low and cook for another 2 minutes, stirring to blend all flavors evenly.
Stuff the Squash: Preheat the broiler. Arrange the roasted squash halves cut side up on the baking sheet. Evenly fill each squash half with the sausage and apple stuffing mixture.
Broil to Finish: Place the stuffed squash under the broiler on high and cook for about 5 minutes or until the tops are nicely browned and slightly crispy.
Garnish and Serve: Remove from oven, garnish with freshly minced parsley if desired, and serve warm. Enjoy your flavorful and wholesome stuffed acorn squash!

Notes

Adjust roasting time depending on the size of your acorn squash; smaller squashes may cook faster.
Use sugar-free, Whole30-compliant sausage to keep the recipe Whole30-friendly.
Fresh herbs really elevate the stuffing—mince them finely for best distribution of flavor.
Feel free to swap raisins with dried cranberries, making sure they are fruit-sweetened and compliant if following Whole30.
Ghee can be used instead of coconut oil if preferred or for a different flavor profile.
To make this recipe vegetarian, substitute sausage with a plant-based crumble and consider vegetable broth to moisten if needed.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Roasting
Cuisine: American

Keywords: stuffed acorn squash, roasted acorn squash, paleo stuffing, Whole30 recipe, sausage stuffing, fall recipes, healthy dinner