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Apple season is officially here, and if you’re looking for a different way to use apples than making applesauce, look no further! These pork and apple stuffed acorn squashes are a great way to use apples at dinnertime. And this dish is Whole30, with absolutely no compromises in flavor.
This dish was totally inspired by my mom. She loves pork in (almost) any way, shape, or form. I first made this dish when I was staying in the cottage at her bed and breakfast, and I wanted to use the apples from her orchard in a more savory dish that would work for both breakfast, her specialty, and dinner. These stuffed acorn squashes were a total hit, and we’ve been making them every year since.
The Flavors of Fall
This dish is such a celebration of fall. Forget pumpkin spice, apples are my preferred flavor of the season. Maybe I’m biased because my mom has her own apple orchard, but apple season really is the best.
It might be cliché to combine apples with pork, but these two work together for a reason. Perhaps it is because apples are harvested in the fall, the same season as when pigs are taken to slaughter. Maybe it is because pork tends to be a fattier meat, and the acid in the apples helps to cut through all that richness for a balanced dish. Who knows? But, whatever the reason, it is truly a great combination of sweet and savory flavors.
Ingredients and Substitutions
Granny Smith Apples
There are a ton of different apple varieties available during apple season, so feel free to experiment with the variety you use. In general, I will recommend a tart and firm apple that can withstand the cooking process; other good options include Mutsu (also known as Crispin), Braeburn, and Winesap. I used Granny Smiths in the recipe as they are the most widely available tart, green apple, but I can assure you, any of the varieties here would be a good choice.
I would not recommend Golden Delicious, Red Delicious, Empire, or Cortland apples as they are too soft, and the apples will get lost in the cooking process. Save these guys for snacking or applesauce.
Acorn Squash
Acorn squash is sweet and nutty, and the flesh is smooth and creamy when cooked. The small size of acorn squash also makes it a good choice for stuffing, as each person gets their own half.
When picking out your acorn squash at the farmers market, look for hard, dark green skin with a small patch of orange (this is where the squash touched the ground while growing). You don’t want any yellow or light green areas; this means it is not yet ripe. If the stem is still attached, check to see that it is brown and kind of shriveled/shrunken looking. This is another good sign that the squash is ripe.
Other squash varieties that would work well here are sweet dumpling squash and carnival squash. Carnival squash is actually a cross between acorn and sweet dumpling squashes. These are both a good match in flavor and size for stuffing, though your bake times may vary slightly to ensure that the flesh is properly cooked.
Save the seeds when you are cleaning the acorn squash. They can be roasted just like pumpkin seeds and eaten as a snack!
Sage
Is there any herb more closely tied to fall than sage? It is one of the quintessential flavors of the season, and it works so beautifully — when used in moderation.
Sage can quickly overpower a dish and give it a soapy flavor if you use too much. For this reason, I like to keep this as a garnish and then crumble it in while eating.
Ground Pork
If you’re not into pork for whatever reason, my first choice for substitution would be ground turkey. Turkey is a much moister meat than chicken, and in my opinion, has more flavor. It also feels more seasonal due to Thanksgiving being around the corner. Of course, you can also try this with chicken and let me know how it goes; if you have a choice, opt for the dark chicken meat.
Serving Suggestions
I love serving this as a standalone dish with everyone getting their own acorn squash half. It’s pretty on the plate, and the portion size is just right for the average adult. Plus, it’s fun to eat that way!
I’ve written up this recipe for four servings, but it is very easy to scale up or scale down. In fact, I’ll often make the full amount of apple-pork sausage and only stuff one acorn squash. That way, I can save the leftover sausage for a breakfast hash the next day (it is very good with eggs and cubed sweet potatoes).
Apple and Pork Stuffed Acorn Squash
I love finding ways to use fruit in more savory applications; in this case, the apples pair perfectly with the ground pork. The hardest part of this recipe is cutting the acorn squash in half... if you can do that, the rest is easy! The stuffed acorn squash is hearty and Whole30 compliant.
Ingredients
Acorn Squash
- 2 Acorn Squashes
- 2 tbsp Avocado Oil
Pork and Apple Sausage
- 1 Granny Smith Apple
- ½ tsp Crushed Red Pepper Flakes
- ½ tsp Smoked Paprika
- 1 ½ tsp Paprika
- 1 tsp Kosher Salt
- 1 lb Ground Pork
Crispy Sage Garnish
- 2 tbsp Avocado Oil
- 8 Large Sage Leaves
Instructions
Prepare the Squash
- Preheat oven to 400°F. Line a baking sheet with aluminum foil, matte side facing up.
- Cut acorn squashes in half and remove seeds (a melon baller will actually make this process easier than using a large spoon). Rub each acorn squash half with the avocado oil.
- Place cut side down on the baking sheet and place in oven to roast for 20-25 minutes, or until flesh is tender. Remove from oven when ready, but leave the oven on.
Apple and Pork Sausage
- Shred the apple using a box grater. You will need ½ cup of shredded apple. Add to a medium-sized mixing bowl.
- Add red pepper flakes, smoked paprika, paprika, and kosher salt to the bowl and mix thoroughly with the shredded apple.
- Add the ground pork to the mixing bowl and fold into the apple mixture. Be careful not to overmix as it may toughen the meat.
- Heat a sauté pan over medium-high heat and cook sausage mixture for approximately 8 minutes, or until no pink remains in the pork. Stir often to break up the pork mixture.
Stuff the Squash
- Flip acorn squashes over so that the flesh side is facing up. Add 1/4 of the sausage mixture into the cavity of the squash.
- Lightly press on the sausage mixture to ensure that it is firmly packed in the acorn squash.
- Return squashes to the oven and cook for 10-12 minutes, or until the sausage mixture and the acorn squash are golden brown.
Crispy Sage Garnish
- Heat the avocado oil in a small sauté pan on medium-high heat until the oil is shimmering.
- Place the sage leaves in the oil and fry for approximately 15-20 seconds. Leaves will become crispy and start to brown on the outer edges, but they should be mostly green. Fully brown leaves will be bitter.
- Remove sage leaves from the oil and drain on a paper towel.
- Add 2 sage leaves per acorn squash half and serve!
Notes
The pork and apple sausage can be made a day ahead and stuffed in the acorn squash when you are ready to eat.
