Acorn Cabbage Bake Recipe

Acorn Cabbage Bake Recipe photo by Taste of Home

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I have served this variation of squash often. It's a nice side dish, especially appropriate in the fall— or it can be used for a main luncheon dish. If you prepare your squash ahead and freeze it, it takes very little time to put this recipe together.

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Acorn Cabbage Bake Recipe

Prep: 20 min. Bake: 50 min. + cooling

Yield: 8 Servings

20 50 70

Ingredients

2 large acorn squash
2 cups shredded cabbage
1 medium onion, chopped
1 medium apple, chopped
1 tablespoon butter
1/2 pound Johnsonville® Ground Sausage, cooked and drained
3/4 teaspoon salt
1/2 teaspoon dried sage leaves
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons slivered almonds

Directions

Cut squash in half; remove seeds. Place with cut side down in a 13-in. x 9-in. baking dish. Add 1/2 in of water to pan. Cover and bake at 400° for 20 minutes or until tender. Cool; scoop out pulp (should have about 4 cups).
In a large skillet, saute the cabbage, onion and apple in butter for 5 minutes or until tender. Stir in the sausage, salt, sage, thyme and pepper. Remove from the heat; add squash. Place in a greased 2-qt. baking dish. Sprinkle with almonds.
Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 148 calories, 8 g fat (3 g saturated fat), 14 mg cholesterol, 359 mg sodium, 18 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Acorn Cabbage Bake in Bountiful Harvest Cookbook , p19

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Acorn Cabbage Bake

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(1-1) of 1 reviews

Reviewed on Nov. 11, 2011 by ShariShortcake

If you're not a hard core squash lover, as my family is not, make sure to cut the squash into very small cubes and salt it a bit before adding it to the other ingredients so it won't taste quite as "squashy". But I loved the combination of flavors and my family liked it too. I will make this again, but next time I think I'd like to add more apple, more cabbage, and a bit less squash. I didn't have almonds on hand, so I used walnuts, which were very good with this.