Title: Acorn Cabbage Bake
Categories: Casserole Main
Yield: 8 Servings
| 2 | lg | Acorn squash |
| 1 | tb | Butter or margarine |
| 2 | c | Shredded cabbage |
| 1 | md | Onion, chopped |
| 1 | md | Apple, chopped |
| 1/2 | lb | Ground pork sausage, cooked and drained |
| 2 | tb | Slivered almonds |
| 3/4 | ts | Salt |
| 1/2 | ts | Ground sage |
| 1/4 | ts | Ground thyme |
| 1/4 | ts | Pepper |
Cut squash in half. Remove seeds. Place with cut side down in a 13"x9"x2"
baking dish. Add 1/2" of water to pan. Cover and bake at 400øF for 20
minutes or until tender. Cool. Scoop out pulp (should have about 4 c). 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 350øF for 30 minutes, or until heated through.