Printable | Taste of Home

Acorn Cabbage Bake

2 large acorn squash
1 tablespoon butter
2 cups shredded cabbage
1 medium onion, chopped
1 medium apple, chopped
1/2 pound pork sausage, cooked and drained
2 tablespoons slivered almonds
3/4 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon ground thyme
1/4 teaspoon pepper

Cut squash in half; remove seeds. Place with cut side down in a 13-in.

Printed from tasteofhome.com Jul 6, 2008

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Acorn Cabbage Bake cont.

x 9-in. x 2-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 over medium heat,
melt butter. Saute cabbage, onion and apple until tender, about 5
minutes. Add sausage, almonds, salt, sage, thyme and pepper; mix
well. Remove from heat and add squash. Place in a greased 2-qt.
casserole. Bake at 350° for 30 minutes or until heated
through.

Yield: 8 servings.