Stuffed Acorn Squash is the perfect cozy fall dinner. Roasted acorn squash halves make an edible bowl filled with savory ground pork, sautéed mushrooms, sweet diced apple, and crunchy sourdough breadcrumbs, then topped with melted cheese and baked until golden. Fennel, fresh sage, thyme, garlic, and paprika give the pork the savory flavor of a mild homemade sausage.
Why You’ll Love This Stuffed Acorn Squash
- I mean, who doesn’t love an edible bowl?
- A sweet-and-savory filling with mushrooms, apple, and fresh sage
- Melted cheese and a crunchy sourdough breadcrumb topping
- The filling can be made a day ahead
A Few Notes on the Ingredients
- Acorn squash. Roast until fork tender, then scoop out about 1–1.5 cups of flesh for the filling. Leave enough flesh in the shells so they stay sturdy.
- Fresh sage. Its earthy flavor pairs beautifully with the pork, mushrooms, apple, and winter squash.
- Sourdough breadcrumbs. A slightly stale, rustic sourdough works beautifully. Keep the crumbs somewhat coarse for the best texture. You can use store bought too.
- Apple. Honeycrisp, Gala, or Pink Lady are good choices. One large apple gives the filling little pockets of sweetness without making the dish overly sweet.
- Cheese. Use Gouda or sharp cheddar. Gruyère gives the most savory, nutty flavor, while sharp cheddar makes it especially family-friendly.
How It Comes Together
- Roast the squash and make the breadcrumbs. Both bake at 400°F: the squash for 30–40 minutes until fork tender, the breadcrumbs for 8–12 minutes until dry and lightly golden.
- Brown the pork. Cook it with the spices, then move it to a plate, leaving the flavorful fat in the skillet.
- Cook the vegetables. In the same skillet, cook the onion, celery, and mushrooms for 6–8 minutes. Add the apple for 3 more minutes, then the garlic for about 1 minute.
- Make the filling. Return the pork to the skillet and stir in the roasted squash and breadcrumbs.
- Stuff and bake. Spoon the filling into the squash halves, top with cheese and a handful of breadcrumbs, and bake for 10–15 minutes until the cheese is melted and the filling is hot and lightly browned.
Make It Your Way
- Short on spices? Use mild Italian pork and skip all spices except sage, salt, and pepper.
- Bread already dry? Skip the oven-toasting and simply pulse it into coarse crumbs.
Frequently Asked Questions
Can I eat the acorn squash skin?
Yes. When thoroughly cooked, the skin is edible and adds extra fiber and nutrients, including vitamin A and potassium.
Is acorn squash high in fiber?
It’s one of the more fiber-rich winter squashes, with about 9 grams of fiber per cup.
Can I make this ahead of time?
Yes. Prepare the filling up to a day ahead and refrigerate it, then stuff the squash just before baking.
Serve it warm, topped with a fresh sage leaf, for a cozy fall dinner.
Stuffed Acorn Squash with Pork, Apple & Mushrooms
Roasted acorn squash halves filled with seasoned ground pork, mushrooms, apple, and sourdough breadcrumbs, topped with melted cheese.
Ingredients
Method
- Make the sourdough breadcrumbs: Preheat the oven to 400°F. Cut the bread into small cubes and toss with melted butter or olive oil and a pinch of salt. Spread on a baking sheet and bake for 8–12 minutes, stirring once, until dry and lightly golden. Allow to cool, then pulse briefly in a food processor to make coarse breadcrumbs. Keep them somewhat coarse for the best texture.
- Roast the squash: Cut the acorn squash in half and scoop out the seeds. Brush the cut sides with olive oil or melted butter and season with salt and pepper. Place cut-side down on a baking sheet and roast at 400°F for 30–40 minutes, or until fork tender. When cool enough to handle, scoop out about 1-1.5 cups of squash flesh, leaving enough flesh inside the shells so they remain sturdy.
- Brown and season the pork: While the squash roasts, heat a large skillet over medium-high heat. Add the ground pork and cook, breaking it into small pieces. Add all spices (or just use mild Italian pork and skip all spices except sage). When brown, transfer the seasoned pork to a plate, leaving the flavorful fat in the skillet.
- Cook the vegetables: Add the onion, celery, and mushrooms to the skillet. Add a few tablespoons of butter if needed. Cook for 6–8 minutes, stirring occasionally, until the vegetables are tender and the mushrooms have cooked down and begun to brown.
- Add the peeled & diced apple and cook for another 3 minutes, until tender but still holding its shape.
- Add the garlic and cook for about 1 minute, until fragrant.
- Make the filling: Return the seasoned pork to the skillet. Stir in the roasted squash and ½ cup sourdough breadcrumbs. Taste and adjust the salt and pepper as needed.
- Stuff the squash: Spoon the filling generously into the roasted squash halves, gently packing it in.
- Sprinkle the Gouda or sharp cheddar over the top. Finish with another small handful of sourdough breadcrumbs for a golden, crunchy topping.
- Bake: Return the stuffed squash to the 400°F oven and bake for 10–15 minutes, until the cheese is melted and the filling is hot and lightly browned on top.
Notes
- Homemade sausage flavor: Using ground pork keeps the recipe simple while the fennel, fresh sage, thyme, garlic, and paprika give it the savory flavor of a mild homemade sausage.
- Apple choice: Honeycrisp, Gala, or Pink Lady are good choices. One large apple gives the filling little pockets of sweetness without making the dish overly sweet.
- High in Fiber: Acorn squash is one of the more fiber-rich winter squashes, with about 9 grams of fiber per cup. When thoroughly cooked, the skin is also edible and adds additional fiber and nutrients, including vitamin A and potassium.
- For the sourdough: A slightly stale, rustic sourdough works beautifully. If your bread is already quite dry, you can skip the initial oven-toasting and simply pulse it into coarse crumbs.
- Cheese: Gruyère gives the most savory, nutty flavor, while sharp cheddar makes it especially family-friendly.
- Make ahead: The filling can be prepared a day ahead and refrigerated. Stuff the roasted squash just before baking, adding a few extra minutes to the final bake if the filling is cold.
“More cozy fall recipes coming soon — follow along on the Recipes page.”
