Apple and Pork Stuffed Acorn Squash
Is there anything that embraces fall better than a stuffed squash recipe? I don’t think so. My personal favorite squash is acorn squash. It’s a small petite veggie that is so versatile and nearly impossible to cook incorrectly. Typically acorn squash is served slathered in butter and drenched in brown sugar (not a bad way to eat it) but I love that it does the savory dance so well too.
This recipe for Apple and Pork Stuffed Acorn Squash beautifully balances the blend of sweet apples and cinnamon with the savory of pulled pork and parmesan.Jump to Recipe
Today’s recipe is the last installment in a serious of recipes where I used one large pork roast in three different ways. The goal here was to cook a large roast at the beginning of the week and then use it for multiple delicious and completely different meals during the week. Meaning fewer repeat leftovers, and less prep time. Can we say win win?
Ingredients for Apple & Pork Stuffed Acorn Squash
- Acorn Squash
- Small Onion
- Pulled Pork
- Parmesan Cheese
- Olive Oil
- BBQ Sauce
- Chili Powder
How to Cook Acorn Squash
Acorn squash is crazy easy to prepare but unfortunately, it does take a while to cook. The good news here is that while the squash cooks you have time to create the filling for this recipe.
To prepare the squash for baking first rinse the rind of the squash. The reseason for this is to remove any possible dirt or fertilizers from the outside of the produce. Otherwise, as you slice the squash there is a chance on introducing these things as you slice through the skin. Also since we are serving the squash in the skin we want it to be as clean as possible.
Next, slice the acorn squash in half and scoop out the seeds. You can save these for later if you like, they can actually be roasted and eaten just like pumpkin seeds. Or toss them. Finally, you will want to coat the flesh of the squash with some sort of fat to render it tender and flavorful in the baking process. I prefer olive oil, but you also could use melted butter or coconut squash.
Once your squash is in the oven it’s time to make the filling, which you can find in the recipe below. When you removed the bake acorn squash you can test the doneness by poking it with a fork. A done squash should have tender flesh that is easily poked into, if not pop it back in the oven for 10 minutes more.
Apple and Pork Stuffed Acorn Squash
- 3 small gala apples, peeled and cubed
- 1/2 tbsp butter
- 1 acorn squash
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 tbsp bbq sauce, plus extra for topping
- 1/4 tsp cinnamon
- 1/2 tsp chili powder
- 1/4 cup shredded parmesan cheese
- 1 1/2 cup shredded pork
Preheat the oven to 400 degrees F. Slice the acorn squash in half and remove the seeds.
Coat the inside of the acorn squash with olive oil and place open side down on a sheet pan. Bake for 45 minutes or until fork-tender.
While the squash bakes prep the filling. Melt butter in a large skillet. Add onions and apples and cook until both are tender (about 10-15 minutes).
Add shredded pork, chili powder, cinnamon, and bbq sauce.
Once the squash is cooked scoop some of the cooked squash into the filling mixture. Add most of the parmesan cheese, reserving some for topping. Mix well.
Spoon filling back into acorn squash shells, top with remaining parmesan and bake for 10 minutes or until the cheese is melted. Drizzle with leftover bbq and serve warm.
If you create this recipe I would love to hear about it or see how it went! Don’t forget to rate the recipe and leave a comment below or shoot me an email. For more recipes, and tidbits of Mid Mitten life follow me on Pinterest, Instagram, and Facebook.
Until we cook again!