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10.14.18

Ultimate Stuffed Roasted Acorn Squash {Paleo, Whole30}

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Whole 30 No Added Sugar

This roasted acorn squash is stuffed to the max with absolutely everything you’re craving!  Savory sausage, veggies, and herbs with sweet apples and raisins make this the ultimate stuffed roasted acorn squash this season!  Paleo, dairy-free, and Whole30 compliant. 

This roasted acorn squash is stuffed to the max with absolutely everything you’re craving!  Savory sausage, veggies, and herbs with sweet apples and raisins make this the ultimate stuffed roasted acorn squash this season!  Paleo, dairy-free, and Whole30 compliant.  Perfect for Thanksgiving and the holidays or anytime! Paleo Thanksgiving. Paleo holidays. Paleo recipes. Paleo dinner.

Every year I HAVE to make a new recipe for stuffed roasted acorn squash – it’s just completely necessary.

True, they each have a lot in common, BUT I like to play around with different flavor and texture combinations depending what I’m into at the moment.

I do admit though, there is just no way you can go wrong with stuffed acorn squash.  Every stuffed roasted acorn squash is paleo gold in my opinion – or better.  It’s comforting, nourishing, and addicting all at the same time!

This roasted acorn squash is stuffed to the max with absolutely everything you’re craving!  Savory sausage, veggies, and herbs with sweet apples and raisins make this the ultimate stuffed roasted acorn squash this season!  Paleo, dairy-free, and Whole30 compliant.  Perfect for Thanksgiving and the holidays or anytime! Paleo Thanksgiving. Paleo holidays. Paleo recipes. Paleo dinner.

Not to mention gorgeous, too.  A crowd pleaser on Thanksgiving or whenever you’re having guests over.    Easy to throw together but LOOKS so impressive.

For the stuffing, I went the sweet savory route as I typically do with acorn squash.  Sausage (use sugar-free to make it Whole30 compliant), lots of veggies, herbs and spices for flavoring, apples and dried fruit.

I actually went with both raisins and dried cranberries for my version since I couldn’t decide between them!  If you’re doing the Whole30 and looking for fruit-sweetened cranberries (no added sugar) these are my absolutely favorite.

This roasted acorn squash is stuffed to the max with absolutely everything you’re craving!  Savory sausage, veggies, and herbs with sweet apples and raisins make this the ultimate stuffed roasted acorn squash this season!  Paleo, dairy-free, and Whole30 compliant.  Perfect for Thanksgiving and the holidays or anytime! Paleo Thanksgiving. Paleo holidays. Paleo recipes. Paleo dinner.

Before we get ahead of ourselves with that ridiculously tasty stuffing, let’s talk about roasting the squash.  Getting the right flavor and consistency is important to me for sure (it’s your edible bowl after all!) so I like my squash to be roasted to perfection.

After cutting the squash in half and scooping out all the seeds, I brushed mine with melted ghee (coconut oil is fine too) and sprinkled with sea salt.

I always roast my veggies on parchment paper since I think it helps avoid sticking and burning.  That said, if you have a great non-stick baking sheet, it’s not necessary.  Place the squash halves face down on the baking sheet to roast.

This roasted acorn squash is stuffed to the max with absolutely everything you’re craving!  Savory sausage, veggies, and herbs with sweet apples and raisins make this the ultimate stuffed roasted acorn squash this season!  Paleo, dairy-free, and Whole30 compliant.  Perfect for Thanksgiving and the holidays or anytime! Paleo Thanksgiving. Paleo holidays. Paleo recipes. Paleo dinner.

I always check mine for doneness a few times but pushing on the skin side – it should be soft but not TOO soft.  This can take between 20-30 minutes in the oven depending on the side of your squash.

You can always flip it over to get a better idea of how close it is to being done.  I love mine to be nice and caramelized, and soft but not mushy.

While the squash roasts, you make the stuffing on the stovetop!  Doubling up on cook-time is always a good thing.

This roasted acorn squash is stuffed to the max with absolutely everything you’re craving!  Savory sausage, veggies, and herbs with sweet apples and raisins make this the ultimate stuffed roasted acorn squash this season!  Paleo, dairy-free, and Whole30 compliant.  Perfect for Thanksgiving and the holidays or anytime! Paleo Thanksgiving. Paleo holidays. Paleo recipes. Paleo dinner.

Once both stuffing and squash are done, you fill the squash (or overfill, as I do!) and then make the magic happen with the broiler!  I broil mine on high until nice and toasty on top – how “done” you want it is up to you.

Once done, you can garnish with more fresh herbs or just serve as is.  This stuffed roasted acorn squash is obviously wonderful to serve right away, BUT you can also save the leftovers – already stuffed – to reheat later on.

If you want to make everything ahead of time, you can prep everything, cover and refrigerate and reheat the squash in the oven, fill, and broil right before serving.

This roasted acorn squash is stuffed to the max with absolutely everything you’re craving!  Savory sausage, veggies, and herbs with sweet apples and raisins make this the ultimate stuffed roasted acorn squash this season!  Paleo, dairy-free, and Whole30 compliant.  Perfect for Thanksgiving and the holidays or anytime! Paleo Thanksgiving. Paleo holidays. Paleo recipes. Paleo dinner.

I hope you’re ready for a head-spinning-ly delicious savory/sweet stuffed roasted acorn squash.  Let’s preheat our ovens, grab our sharpest knife (to slice that squash!) and let the magic begin!

Ultimate Stuffed Roasted Acorn Squash {Paleo, Whole30}

This roasted acorn squash is stuffed to the max with absolutely everything you’re craving!  Savory sausage, veggies, and herbs with sweet apples and raisins make this the ultimate stuffed roasted acorn squash this season!  Paleo, dairy-free, and Whole30 compliant.  Perfect for Thanksgiving and the holidays or anytime! Paleo Thanksgiving. Paleo holidays. Paleo recipes. Paleo dinner.

Ultimate Stuffed Roasted Acorn Squash {Paleo, Whole30}

This roasted acorn squash is stuffed to the max with absolutely everything you’re craving! Savory sausage, veggies, and herbs with sweet apples and raisins make this the ultimate stuffed roasted acorn squash this season! Paleo, dairy-free, and Whole30 compliant.
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dinner, Holiday Side Dish, Lunch
Cuisine: Paleo, Whole30
Servings: 6
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4.56 from 54 votes

Ingredients

  • 3 acorn squash small/med*
  • 2 tsp organic coconut oil
 or ghee, plus sea salt, for roasting
  • 1 Tbsp organic coconut oil
 or ghee, plus more, if needed
  • 1 lb pork sausage casings removed if necessary, sugar-free for Whole30
  • 4 oz mushrooms any kind, chopped
  • 1 small onion diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 apple diced (pink lady is my favorite for cooking)
  • 1 Tbsp fresh sage leaves minced**
  • 1 Tbsp fresh rosemary leaves minced**
  • 1 Tbsp fresh thyme leaves minced**
  • 1/3 cup raisins organic, or dried cranberries
(fruit-sweetened for Whole30)
  • sea salt and pepper to taste
  • fresh parsley for garnish, if desired

Instructions

  1. First, roast the squash. Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.
  2. Cut each squash open, lengthwise, the scoop out the seeds/strings with a spoon, leaving a “bowl” in the center.
  3. Brush the top of each squash half with melted coconut oil (or ghee) and sprinkle lightly with sea salt, then place face down on prepared baking sheet, and roast for 25-30 minutes, or until top of the squash feels soft when you press on it.
Roasting time will vary depending on the size of your squash. You can remove, check for doneness (it should be soft enough to eat) and return the the oven for a few more minutes if necessary.
  4. While the squash roasts, prepare the stuffing. Heat a large skillet over med-hi heat and add a Tbsp coconut oil or ghee to melt. Add your sausage, breaking up lumps with a wooden spoon to evenly brown. Once browned and toasty, remove from heat and transfer to a plate, leaving fat in the skillet.
  5. Return skillet to medium heat and add the onions, celery, and mushrooms sprinkle lightly with salt. Stir while cooking to soften, about 3 minutes. Add the garlic and cook another minute, stirring to avoid burning.
  6. Add the apples, fresh herbs, and salt and pepper to taste, stir to combine. Cook for another 1-2 minutes to allow apples to soften.
  7. Now add the raisins or cranberries and browned sausage back to the skillet, lower heat to med/low and continue to cook another 2 minutes to blend flavors.
  8. Once ready to stuff the squash, preheat your broiler and arrange the 4 squash halves face-up on the baking sheet. Scoop the stuffing mixture into each one, filling them evenly.
  9. Once filled, set your broiler to hi and broil until tops of stuffing and squash are nicely browned, 5 minutes or so.  Garnish with fresh minced parsley, serve and enjoy!

Recipe Notes

*You can also use butternut or delicata squash if you prefer.

**Use 1 tsp each if using dried herbs.

***You can make the stuffing and roast the squash ahead of time, then simply fill and broil at the last minute for a quick meal.

Nutrition

Calories: 374kcal
Carbohydrates: 36g
Protein: 15g
Fat: 20g
Saturated Fat: 9g
Cholesterol: 54mg
Sodium: 64mg
Potassium: 1192mg
Fiber: 5g
Sugar: 4g
Vitamin A: 940IU
Vitamin C: 30.4mg
Calcium: 107mg
Iron: 2.8mg

Did you make this recipe?

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Want More Paleo Winter Squash Recipes?  Try One of These!

Caramelized Onion Sausage Stuffed Acorn Squash

Roasted Butternut Squash Hash with Apples and Bacon

Roasted Butternut Sausage Thanksgiving Stuffing

Butternut Squash Fries with Bacon and Rosemary

“Candied” Maple Roasted Squash

Beef Bacon and Caramelized Onion Stuffed Delicata Squash

Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Roseanne says

    October 14, 2018 at 9:44 pm

    Can you sub beef for pork?

    Reply
    • Michele says

      October 16, 2018 at 6:58 am

      Yes definitely!

      Reply
  2. Ines says

    October 15, 2018 at 1:01 pm

    The potassium content seems really high – is it really 1192 mg? Or should it be 192 mg? Just wondering….

    Reply
  3. Julie Kovach says

    October 16, 2018 at 8:50 am

    perfect fall meal! healthy, delicious and a beautiful presentation!

    Reply
  4. Neurocare Pharma Products says

    October 17, 2018 at 7:56 am

    5 stars
    I definitely enjoying every little bit of it. It is a great website and nice share. I want to thank you. Good job! You guys do a great blog and have some great contents. Keep up the good work.

    Reply
  5. Jackie says

    October 17, 2018 at 8:20 pm

    5 stars
    This was UNREAL. Like so so so good! This is by far one my favorite Whole30 recipes and might be just a favorite recipe Whole30 or not! It was so delicious in every way. It tastes like fall, thanksgiving and just pure goodness all in one dish. Thank you!

    Reply
  6. Rachel says

    November 3, 2018 at 4:51 pm

    5 stars
    Yummy yummy! I cheated and glazed the acorn squash with brown sugar :p for peeps who don’t like cranberries I didn’t find it a big loss in flavour, the rest of the dish is delish. I’ve made a few of your recipes now and am hooked!

    Reply
  7. Amanda says

    January 3, 2019 at 1:31 pm

    Awesome!

    Reply
  8. Sarah says

    April 25, 2019 at 11:34 am

    I have some extra fresh kielbasa leftover from Easter. Do you think it would be good in place of the sweet sausage?

    Reply
    • Michele says

      April 29, 2019 at 3:57 pm

      Yes that would be perfect.

      Reply
  9. Samantha Ryan says

    July 13, 2019 at 12:42 pm

    Can the stuffing be prepared ahead of time? I’d love to make this after work but I’m usually exhausted so being able to prep over the weekend would be helpful!

    Reply
    • Megan says

      May 14, 2020 at 7:10 pm

      I don’t see why not! I think I will try that too.

      Reply
  10. Stephanie says

    September 15, 2019 at 12:31 pm

    5 stars
    This was absolutely amazing! We loved it.

    Reply
  11. Cody Conrad says

    October 7, 2019 at 3:03 pm

    5 stars
    Delicious! I swapped sausage for chicken breast and added a tiny bit of maple syrup. Loved it!

    Reply
  12. Sarah says

    October 9, 2019 at 11:04 pm

    5 stars
    Made this tonight, it was so good! A hit with me, my husband and my 1 year old. My husband loved it – said he could eat this all the time! (FYI, I omitted sage because I didn’t have any and added chopped pecans when the apples are added).

    Reply
  13. Taylor says

    October 18, 2019 at 8:14 pm

    Acorn Squash is something you’d never hear in our household until I came across this! Can’t wait, this is going to be great during the holidays.

    Reply
  14. Susan says

    October 20, 2019 at 8:44 am

    5 stars
    This was excellent! I got here by searching for a stuffed acorn squash recipe for dinner. Everyone loved it, even my husband and he can be difficult to please. He even said he wouldn’t mind having it again sometime. I’m looking forward to exploring more recipes and learning about Paleo.

    Reply
  15. Michelle Cole says

    October 23, 2019 at 12:31 pm

    Dear lord these were tasty!! Thanks for great recipe

    Reply
  16. Michael Coburn says

    November 7, 2019 at 9:12 pm

    5 stars
    Super easy to make and impressed my wife with my chef skills.

    Reply
  17. Erin Bentley says

    November 9, 2019 at 12:58 am

    I made a little different version: I substituted sliced/shredded brussel sprouts for the celery, tossed in some chopped walnuts, used shiitake mushrooms, and cranberries but no raisins. Turned out GREAT, but I’m not that good at measuring extras, so I had way more stuffing than I needed – but fortunately it was really yummy, so extras weren’t a problem!

    Reply
  18. Molly Cummings says

    November 15, 2019 at 7:37 pm

    I love this recipe, we make it in my house very often!

    Would you be willing to make an adapted version without the squash for a thanksgiving stuffing? We love all the other ingredients but I am curious what you recommend to change for cooking time and such to bake it in a stuffing dish with bread pieces.

    Thanks!

    Reply
  19. Heather Malo says

    December 28, 2019 at 4:51 pm

    This recipe looks amazing…. But, do you ever substitute pork or chicken sausage with venison sausage? My husband is a hunter and we predominately eat venison. I was wondering if I should make any seasoning adjustments… ? Your thoughts would be very much appreciated!

    Reply
  20. Charlotte says

    January 4, 2020 at 10:36 pm

    5 stars
    I had never cooked acorn squash before. I prepped the ingredients ahead. Delicious whole30 meal

    Reply
  21. boxnovel says

    January 11, 2020 at 3:09 am

    This is an gluten-free appetizer or snack. Super delicious, budget-friendly, kids-friendly food. I really like this dish.

    Reply
  22. Cristy says

    February 8, 2020 at 5:03 pm

    5 stars
    This is soooo good! I’ve already made this twice in the last month and plan on making it again this weekend! This time instead of stuffing the mixture into the acorn squash, I’m going to cube the squash and saute it with the other veggies for breakfast. Everyone needs to try it!

    Reply
  23. Cindy says

    April 13, 2020 at 6:28 pm

    5 stars
    This recipe is my go-to recipe for stuffed anything, I use it for peppers and zucchini and whatever else my Misfits box throws at me. Instead of mushrooms I often add chopped up bits of whatever the stuffed is I just chopped the top off of. It’s definitely better with sausage than regular ground meat, if you use regular ground meat like I happened to, look up a sausage seasoning to put on it. Thank you so much for this recipe!

    Reply
  24. Megan says

    May 14, 2020 at 7:07 pm

    5 stars
    Oh my goodness, why did I wait so long to make this?? Sooo tasty! My husband and I are already excited for lunch leftovers tomorrow!

    Reply
  25. Wendy B says

    August 1, 2020 at 8:18 pm

    1 star
    Substituted dried herbs for fresh, but still pretty gross. Dry. Not kid friendly.

    Reply
    • Laurel A says

      October 11, 2020 at 5:16 pm

      Replying to Wendy b: not sure how this came out dry. It is one of my all time favorite recipes and is a hit with my entire family. My teenage daughter gets excited when I say I’m going to make it. Make sure you follow recipe exactly including coconut oil. I used refined so it doesn’t add coconut flavor. Also, I tend to not to not cook the sausage until brown and crispy because that does make the sausage drier; plus it will crisp up under the broiler:)

      Reply
  26. Melissa says

    October 8, 2020 at 10:53 am

    5 stars
    These were savory and so delicious! Perfect for fall! My husband loved it and requested it for next week too!

    Reply
  27. Amanda Boyles says

    October 9, 2020 at 11:23 pm

    5 stars
    This is absolutely one of the best fall meals I’ve ever had. Thank you so much.

    Reply
  28. Diana says

    October 19, 2020 at 9:07 am

    5 stars
    Absolutely delicious😋😋

    Reply
  29. Loretta Carson says

    October 30, 2020 at 2:40 pm

    5 stars
    Delicious!

    Reply
  30. Nikki says

    December 21, 2020 at 7:43 pm

    5 stars
    This was SO good! Thank you so very much for your recipes. 🙂

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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