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Stuffed Acorn Squash

Stuffed Acorn Squash

Courtesy of C&H Sugar

This creative, farm-to-table recipe looks fancy but is actually very easy! Just pop everything in the slow cooker and return two hours later to a dazzling, delicious side dish.

Recipe courtesy of C&H Sugar.

Ingredients

  • 1/4 Cup C&H® Dark Brown Sugar
  • 1/4 Teaspoon salt
  • 1/2 Teaspoon pumpkin pie spice
  • 1/2 Teaspoon cinnamon
  • 1/4 Teaspoon nutmeg
  • 3/4 Cups mixed dried berries
  • 1/4 Cup chopped pecans
  • 3 slices potato bread, cubed
  • 2 acorn squash
  • 2/3 Cups water
  • 1/2 Cup C&H® Organic Blue Agave Nectar Amber Syrup, divided
  • 4 Tablespoons butter, divided

Ultimate Stuffed Roasted Acorn Squash

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.

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!

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.

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.

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.

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.

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

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.

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!

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.

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.

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.

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.

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

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.

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!

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.

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.

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.

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.

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

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.

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!

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.

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.

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.

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.

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

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.

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!

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.

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.

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.

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.

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

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.

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!

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.

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.

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.

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.

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

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.

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!

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.

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.

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.

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.

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

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.

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!

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.

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.

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.

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.

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

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.

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!

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.

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.

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.

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.

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

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.

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!

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.

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.

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.

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.

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!