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Acorn Cabbage Bake
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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. 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.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |