Acorn Cabbage Bake
Total TimePrep: 20 min. Bake: 50 min. + cooling
- 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.
Nutrition Facts1 cup: 148 calories, 8g fat (3g saturated fat), 14mg cholesterol, 359mg sodium, 18g carbohydrate (7g sugars, 3g fiber), 4g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Nov 11, 2011
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.