Saturday, March 30, 2013
2 large acorn squash OR your choice of squash.
2 cups shredded cabbage
1 medium onion, chopped
1 medium apple, chopped
1 tablespoon butter
1/2 pound pork sausage, cooked, drained (Optional)
3/4 teaspoon salt
1/2 teaspoon dried sage leaves
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons slivered almonds
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. For approx. 8 people. Thanks to my fall collection of recipes from magazines. This is really good. (not actual picture) but very similar.