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.
- 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
- 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.
Originally published as Acorn Cabbage Bake in Bountiful Harvest Cookbook 1994, p19
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