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Maple Sage Ground Pork Stuffed Acorn Squash with Brussel Sprouts

October 27, 2023 • 0 comments

Maple Sage Ground Pork Stuffed Acorn Squash with Brussel Sprouts
This recipe combines the sweetness of maple syrup with the earthy flavors of sage, making it a perfect fall dish. The stuffed acorn squash serves as a delightful edible bowl for the savory pork filling and Brussels sprouts.
  • Prep Time:
  • Cook Time:
  • Servings: 4


  • (1 pack) Ground Pork
  • (2, halved and seeds removed) Acorn Squash
  • (1, diced) Small Onion
  • (2 cloves) Minced Garlic
  • (1 teaspoon) Dried Sage
  • (1/2 teaspoon) Dried Thyme
  • (1 Cup, trimmed and halved) Brussel Sprouts
  • (1/4 Cup) Mauled Flaxseed
  • (2 Tablespoons) Maple Syrup
  • (1/4 Cup, grated) Parmesan Cheese
  • (To taste) Salt and Pepper


1. Preheat oven to 375°F. Place halved acorn squash cut-side down on a baking sheet and roast for 30-35 minutes until tender.

2. In a bowl, combine ground pork sausage, diced onion, minced garlic, dried sage, dried thyme, salt, and pepper. Shape mixture into balls.

3. Flip cooked squash halves over and press a sausage ball into each half. Drizzle with maple syrup.

4. Bake stuffed squash for 25-30 minutes until squash is cooked and sausage is browned.

5. Toss halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.

6. Remove stuffed squash and roasted Brussels sprouts from oven. Let cool slightly.

7. Garnish stuffed squash with fresh sage leaves if desired.