This Sweet & Spicy Sausage Stuffed Acorn Squash is perfect for apple and squash season that is upon us! It is a classic egg-free breakfast that is always a fall favorite and Whole30 compliant. It can also be made ahead of time and is great for meal prepping.
By now you should know I love flavor combinations, and this sweet and spicy sausage stuffed acorn squash is the perfect example. You can adjust the spiciness and sweetness to your liking. I prefer things on the spicier side so I always end up using more cayenne than what the recipe calls for.
I highly recommend double batching the sausage recipe in this sweet & spicy sausage stuffed acorn squash because your future self will thank you later. Seriously, do it. You can also turn the sausage recipe into patties. Instead of cooking everything, mix the spices together, form into patties and then cook it. You can store the patties in your fridge or freezer for later use!
Oh, and if acorn squash is not your thing, you can really use any other kind of squash. If squash in general is not your thing, try stuffing the sausage into baked potatoes or sweet potatoes. Delicious!
Add this recipe to your menu and let me know what you think! I’m sure it’ll be a go-to recipe as the colder months approach us.
Sweet and Spicy Sausage Stuffed Acorn Squash
Ingredients
Acorn squash:
- 1 acorn squash
- 2 tbsp avocado oil separated
- 1/4 tsp coriander powder
- 1/4 tsp cumin powder
- 1/4 -1/2 tsp cayenne pepper
- 1 tsp kosher salt
- 1/2 ground black pepper
Sweet and Spicy Sausage:
- 1 lb ground pork or any ground protein
- 1 apple chopped (I use gala apples)
- 1 sweet onion thinly sliced
- 1 tbsp ghee
- 1 tbsp 100% apple juice
- 1 tbsp fresh rosemary chopped
- 1/2 tbsp cinnamon
- 2 tsp fennel seeds
- 1 tsp ground sage
- 1/2 tsp cumin powder
- Salt and pepper for taste
Instructions
Acorn squash:
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Preheat oven to 375°F.
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Cut acorn squash in half, scoop seeds out of acorn and discard
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Place squash on a baking sheet cut side up and brush it with the avocado oil --about a tbsp per half.
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Mix spices together and generously season the acorn squash.
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Bake for about 45 minutes or until fork tender.
Sweet and Spicy Sausage:
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Preheat a skillet over medium heat with ghee. Add the onions, season with salt & pepper and start to caramelize.
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When onions start to brown, add the chopped apple, cinnamon and apple juice. Sauté until apples start getting tender.
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When apples become slightly tender, remove onion and apple mixture and set aside.
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Turn the heat up to medium-high, add the ground pork and the rest of the spices. When pork becomes close to done, add the onions and apple mixture to the pan and cook through.
Stuffed Acorn Squash:
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When acorn squash is cool to the touch, scoop some out to make room for stuffing. Just add whatever you scooped out to the sausage mixture.
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Add sausage into the acorn squash and place back into the oven for an additional 10-15 minutes.
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