Go Back

Pork and Apple Stuffed Acorn Squash

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Roasted Acorn Squash
  • 2 medium acorn squash, halved and seeds removed
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • For the Pork and Apple Filling
  • 1 tablespoon olive oil
  • 1 pound ground pork
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium apple, peeled and diced
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground cinnamon
  • Salt and black pepper, to taste
  • ¼ cup chicken broth
  • Optional Toppings
  • Chopped fresh parsley or thyme
  • Grated Parmesan cheese

Instructions
 

  • Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
  • Brush acorn squash halves with olive oil and season with salt and pepper. Place cut-side down on the baking sheet.
  • Roast squash for 30 minutes until tender and lightly caramelized.
  • While squash roasts, heat olive oil in a skillet over medium heat.
  • Add chopped onion and sauté until soft. Add garlic and cook until fragrant.
  • Add ground pork and cook until browned, breaking it apart.
  • Stir in diced apple, sage, thyme, cinnamon, salt, and pepper.
  • Pour in chicken broth and simmer for 5 minutes until juicy and flavorful.
  • Remove squash from oven and turn cut-side up.
  • Spoon pork and apple filling evenly into each squash half.
  • Return to oven and bake for 15 minutes until everything is heated through.
  • Remove from oven, garnish, and serve.