Acorn Cabbage Bake



8 servings



2 lg. acorn squash
1 tbsp. butter or
2 cups shredded cabbage
1 md. onion, chopped
1 md. apple, chopped
1/2 lb. ground pork sausage, cooked and drained
2 tbsp. slivered almonds
3/4 tsp. salt
1/2 tsp. ground sage
1/4 tsp. ground thyme
1/4 tsp. pepper


Cut squash in half. Remove seeds. Place with cut side down in a 13x9x2-inch baking dish. Add 1/2-inch of water to pan. Cover and bake at 400°F 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 and Bake at 350°F for 30 minutes, or until heated through.

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