This Harvest Stuffed Acorn Squash is a hearty, sweet-and-savory fall dish—acorn squash filled with pork sausage, kale, onion, and apple for a perfectly balanced seasonal meal.
*Photos and recipe updated September 1, 2019
Happy September and welcome to fall cooking! As the days cool, I love recipes that combine cozy spices and fresh produce. This Harvest Stuffed Acorn Squash is a favorite because it’s simple to prepare, full of autumn flavor, and makes great leftovers. The filling—savory homemade or store-bought sausage, tender kale, sweet apple, and sautéed onions—works beautifully as a stuffing, or served on its own as a hash for breakfast or brunch. You can top it with an egg for extra richness, or enjoy it as written for a satisfying Whole30-friendly dinner.
Acorn squash has a natural sweetness that pairs exceptionally well with warming spices like cinnamon and a bit of heat from cayenne or red pepper flakes. You can roast the squash halved lengthwise or crosswise—both work—but I find chopping off the pointy end so it sits flat helps when stuffing. For the sausage I used heritage breed pork and seasoned it with sage, fennel, paprika, and cloves; however, you can use your favorite compliant or store-bought sausage instead for convenience.
Honeycrisp or another crisp, tart-sweet apple works wonderfully in this recipe, adding texture and a bright note that balances the savory pork and bitter greens. Kale softens in the pan and absorbs the pan juices, making the filling moist and flavorful.
If you like other fall flavors, try this with Instant Pot Pumpkin Turkey Chili or a Creamy Cashew Pumpkin Spice Latte for a full seasonal menu. Both make great companions to this stuffed squash.
Ok, let’s get cookin’!
*This post contains affiliate links. If you purchase through an affiliate link, a small commission may be earned at no additional cost to you. Thank you for supporting Mary’s Whole Life!
Harvest Stuffed Acorn Squash
By: Mary Smith
Prep: 10 mins | Cook: 45 mins | Total: 55 mins | Yield: 4 people
All the tastes of fall come through in this sweet-and-savory Whole30-friendly dish.
Ingredients
Sausage (if making your own)
- 1 tbsp olive oil or avocado oil
- 1 lb ground pork
- ½ tsp sea salt
- ½ tsp black pepper
- 1 tsp dried sage
- ¼ tsp ground cloves
- 1 tsp fennel seeds
- 1 tsp paprika
- ½ tsp red pepper flakes (adjust to taste)
- 1 tsp garlic powder
- ½ tsp onion powder
Remaining Ingredients
- 1 tbsp olive oil
- 2 medium acorn squash, halved (trim pointy end so halves sit flat)
- 1 tsp cinnamon
- 2 cups kale, stems removed and chopped
- 1 apple, peeled, cored, and chopped (Honeycrisp recommended)
- ½ onion, chopped
- 1 tsp rosemary
- 1 tsp thyme
- ¼ tsp cayenne pepper
- 2 tbsp fresh apple cider or apple juice (use 100% juice)
Instructions
- Preheat the oven to 400°F (205°C). Place squash halves cut side up on a foil-lined baking sheet. Lightly brush or spray each half with olive oil, then sprinkle with salt, pepper, and cinnamon. Roast for about 45 minutes, or until the squash is tender when pierced with a fork.
- While the squash roasts, prepare the sausage. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the ground pork and season with salt, pepper, sage, cloves, fennel seeds, paprika, red pepper flakes, garlic powder, and onion powder. Sauté for 5–7 minutes until cooked through. Remove the cooked pork with a slotted spoon and set aside.
- In the same skillet, add the remaining 1 tbsp olive oil. Sauté the chopped apple, onion, kale, rosemary, thyme, and cayenne pepper. Season with additional salt and pepper to taste. Cook for 5–7 minutes, until the vegetables and apple soften.
- Return the cooked pork to the pan, pour in the apple cider or juice, and stir to deglaze—scraping up any browned bits from the bottom of the pan. Let the mixture simmer for a minute so the flavors meld.
- When the squash is finished, let it cool for about 5 minutes. If needed, scoop a small amount of squash flesh out to make room for the filling and mix that scooped flesh into the stuffing. Spoon the sausage-and-apple mixture into each squash half, dividing it evenly among the four halves. Serve warm.
Notes
The sausage portion makes a great make-ahead Whole30 sausage that stores well in the fridge for several days. Use it as a breakfast hash, add to salads, or keep it on hand for quick weeknight meals. For a vegetarian variation, substitute crumbled tempeh or a plant-based sausage and adjust seasonings to taste.
Nutrition
Calories: 505 kcal | Carbohydrates: 36 g | Protein: 23 g | Fat: 32 g | Saturated Fat: 10 g | Fiber: 5 g | Sugar: 6 g
All nutrition facts are estimates and automatically calculated. Values may vary depending on ingredients and portion sizes. For the most accurate results, weigh ingredients and divide by the number of servings.
Tips & Serving Suggestions
- Trim the squash so the halves sit flat for easier stuffing and presentation.
- Try swapping apples for pears for a slightly different sweetness and texture.
- Leftover filling reheats well—use it as a topping for grain bowls, roasted vegetables, or eggs.
- Top each stuffed squash with a fried or poached egg for extra richness and protein.