Print Options

Back to Acorn Cabbage Bake >

Include these items:

Select reviews >

Taste of Home Logo

Acorn Cabbage Bake

Acorn Cabbage Bake
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.
8 ServingsPrep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 2 large acorn squash
  • 2 cups shredded cabbage
  • 1 medium onion, chopped
  • 1 medium apple, chopped
  • 1 tablespoon butter
  • 1/2 pound pork 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.
© Taste of Home 2012

2 of 2

Acorn Cabbage Bake (continued)

Nutrition 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.
© Taste of Home 2012