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+ servings
Acorn squash stuffed with pork stuffing

Pomegranate Pork Stuffed Acorn Squash

Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 people


  • 2 acorn squash
  • 1 lb ground pork or sweet italian sausage
  • 2 tbsp butter
  • 4 celery sticks thinly chopped
  • 3 cloves garlic minced
  • ½ yellow onion chopped
  • 4 sage leaves
  • 4 sprigs thyme
  • 1 tbsp parsley
  • 2 cup stale sourdough bread or breadcrumbs or plain croutons
  • ½ cup chicken broth
  • ½ cup pomegranate seeds
  • salt
  • pepper


  • Preheat the oven to 450°
  • Slice the acorn squash in half and scoop out all of the seeds and guts
  • Place the squash skin side down on a foiled baking sheet. Sprink salt, pepper, and a little olive oil over the squash and bake for 30-40 minutes or until the squash is soft on the inside
  • While the squash is cooking, in a pan over medium head add your pork and cook until the pork reaches 145°, drain, and set aside
  • In a large pan over medium heat add the butter and let melt
  • Once butter it melted add the garlic, onion, celery, thyme, parsley, and sage. Let cook 3-5 minutes or until the onion is transulent.
  • Slowly pour the chicken broth into the pan with the garlic, onion, and celery and bring to a simmer. Add some salt and pepper to taste
  • Add the stale sourdough bread pieces to the pan and mix well so the croutons are absorbing the chicken broth
  • Stir in the cooked port and most of the pomegranates (save a little to add as a garnish at the end). Remove the sage leaves from the mixture.
  • Remove the squash from the oven and stuff with the pomegranate pork stuffing, place back into the oven and bake for 10-15 minutes
  • Remove from oven, garnish with a little thyme and pomegranates to serve!