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Stuffed Acorn Squash


A delicious, comforting meal breathing new life into leftover pork! Super simple when prepping ingredients ahead of time.

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Rate this recipe 4.6/5 (8 Votes)


  • 1 large organic acorn squash {about 640g} halved, seeds removed, and roasted with a little lard until fork tender {400° F for 25-30 minutes}
  • 1 TB fat of choice
  • 1/4 organic yellow onion, chopped {about 1/2 cup, 70g}
  • 2 organic button mushrooms, washed with a damp paper towel and chopped
  • 1/2 pound leftover pork {loin, chops, or roast}, chopped
  • 1/2 TB fresh organic sage leaves, chopped {you may use up to 1 TB, depending on how your leftover pork was seasoned}
  • 1/2 tsp dried organic thyme
  • 1/2 tsp organic garlic powder
  • 1 organic Bosc pear, cored and chopped
  • Real salt or Himalayan sea salt, to taste


Servings 2
Cooking time 25mins


Step 1

Preheat oven to 400° F. Line a half sheet pan with parchment paper.
Heat fat of choice in a large cast iron skillet over medium heat. Saute onions for about 10 minutes. Add mushrooms and continue to cook, stirring occasionally until mushrooms begin to soften and shrink.
Meanwhile, carefully scoop the acorn squash flesh out into a tall Mason jar, making sure to leave a small border in the "bowl". Blend the roasted squash using an immersion blender, until smooth.
Add pork, herbs, garlic, and pear to the skillet with the onions and mushrooms, stirring to combine. Fold in the blended squash. Season with salt.
Scoop the mixture back into the acorn squash "bowls". Set the stuffed acorn squash on the prepared sheet pan and pop in the oven to heat through and let flavors combine, about 10 minutes.
Remove and serve immediately.

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