Savor the Season: Apple and Pork-Stuffed Squash

It’s that time of year again when we’re all about cozy layers, crisp leaves, and warm, comforting meals. This Apple and Ground Pork Stuffed Squash is the perfect way to bring a little fall magic into the kitchen! Sweet acorn squash meets savory ground pork, seasoned just right and tossed with fresh apples for a meal that’s as satisfying as it is simple.

I love that this dish is easy enough for a quick weeknight meal but also special enough to share with family and friends. It’s a beautiful, hearty recipe that fills the kitchen with the aromas of the season—think sage, roasted apples, and a hint of caramelized sweetness. Pair it with a warm side of roasted vegetables, maybe even a glass of apple cider, and you’ve got yourself a true fall feast. So, light a cozy candle, put on your favorite playlist, and let’s savor the season, one delicious bite at a time. 🍁

Apple and Ground Pork Stuffed Acorn Squash

Ingredients

• 2 medium acorn or butternut squashes, halved and seeds removed

• 1 lb ground pork

• 1-2 medium apples diced

• 1/2 medium onion, finely chopped

• 1 clove garlic, minced

• 1 tsp fresh sage (or 1/2 tsp dried sage)

• 1 tsp fresh thyme (or 1/2 tsp dried thyme)

• 1/4 tsp cinnamon

• Salt and pepper, to taste

• 1/4 cup breadcrumbs 

• 1 tbsp olive oil

• Parmesan Cheese

  
  

Instructions

1. Roast the Squash: Preheat your oven to 400°F (200°C). Brush the inside of each squash half with olive oil, and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes, until tender.

2. Prepare the Filling: While the squash is roasting, heat a large skillet over medium heat. Add the ground pork, breaking it up as it cooks. Once the pork is mostly cooked, add the chopped onion and cook for 3-4 minutes until soft.

3. Add Apples & Seasoning: Stir in the diced apple, garlic, sage, thyme, cinnamon, salt, and pepper. Continue cooking for another 5 minutes, or until the apple pieces are tender. If using, add the breadcrumbs and stir to combine.

4. Stuff the Squash: Once the squash is tender, remove it from the oven. Carefully flip each half over and fill with the pork and apple mixture. Return the stuffed squash to the oven and bake for an additional 10 minutes.

5. Serve & Enjoy: Let cool slightly, then serve warm. These stuffed squash halves pair wonderfully with roasted Brussels sprouts, a fresh salad, or even a hearty rice dish.

Enjoy!

-Megan