Acorn Cabbage Bake Recipe
Ingredients
2 large acorn squash
1/2 pound sausage meat
2 tablespoons butter or margarine
1 medium onion, chopped
1 small apple, pared, chopped
2 cups shredded green cabbage
2 tablespoons slivered almonds
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried leaf thyme
1/2 teaspoon crumbled dried leaf sage
Directions
Cut squash in half lengthwise; scoop out seeds and fibers.
Place in baking pan, cut-side-down; add 1/2 inch water.
Bake in preheated 400°F oven 20 minutes.
Meanwhile cook sausage meat in skillet until browned.
Drain off excess fat; add butter to pan.
Add onion, apple, cabbage and almonds; cook until vegetables are tender.
Add seasonings; mix well.
Turn squash halves cut-side-up; fill centers with cabbage mixture.
Return to baking pan; bake in 400°F oven 30 minutes.
Place in baking pan, cut-side-down; add 1/2 inch water.
Bake in preheated 400°F oven 20 minutes.
Meanwhile cook sausage meat in skillet until browned.
Drain off excess fat; add butter to pan.
Add onion, apple, cabbage and almonds; cook until vegetables are tender.
Add seasonings; mix well.
Turn squash halves cut-side-up; fill centers with cabbage mixture.
Return to baking pan; bake in 400°F oven 30 minutes.
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