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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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. 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. Yield: 8 servings.
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