Acorn Cabbage Bake

Name: Acorn Cabbage Bake
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

11 ingredients

3 steps

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

1

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).
2

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.
3

Bake, uncovered, at 350° for 30 minutes or until heated through.