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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.
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    8 servings

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.
Nutrition Facts
1 cup: 148 calories, 8g fat (3g saturated fat), 14mg cholesterol, 359mg sodium, 18g carbohydrate (7g sugars, 3g fiber), 4g protein.

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Reviews

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Average Rating:
  • ShariShortcake
    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.