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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.
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Course: Main Course
Ingredients Method Notes

Ingredients
  

Acorn Squash
  • 3 acorn squash
  • 1-2 tablespoons olive oil or melted butter
  • Salt and freshly ground black pepper
Sourdough Breadcrumbs
  • 1½ cups sourdough bread, cut into small cubes
  • 1 tablespoon melted butter or olive oil
  • Pinch of salt
Filling
  • 1 lb ground pork
  • 1 yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 8 oz baby bella or cremini mushrooms, finely diced
  • 1 apple, peeled and finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon fennel seeds, lightly crushed
  • 1 tablespoons fresh sage, finely chopped
  • 1½ teaspoon fresh thyme leave
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ¾ teaspoon salt, plus more to taste
  • ¼ teaspoon red pepper flakes, optional
  • 1 cup roasted acorn squash flesh
  • ¾ cup shredded Gruyere or sharp cheddar
  • ½ cup sourdough breadcrumbs, plus more for topping
  • 1-2 tablespoons butter, if needed

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the peeled & diced apple and cook for another 3 minutes, until tender but still holding its shape.
  6. Add the garlic and cook for about 1 minute, until fragrant.
  7. 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.
  8. Stuff the squash: Spoon the filling generously into the roasted squash halves, gently packing it in.
  9. Sprinkle the Gouda or sharp cheddar over the top. Finish with another small handful of sourdough breadcrumbs for a golden, crunchy topping.
  10. 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.