This sausage and cabbage stuffed acorn squash is a hearty winter recipe that hits home on a cold day. Use green or red cabbage—either is fantastic!
Ingredients
- acorn squash, halved, seeds and fibers removed: 2 piece
- slivered almonds: 2 Tbsp
- lean ground sausage meat: 1 pound
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- unpeeled apple, cored and: 1 piece (diced)
- green or red cabbage: 2 cups (finely shredded)
- sage: 1 tsp
- thyme: 0.5 tsp (dried)
- salt and freshly ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Place squash halves, cut side down, in a baking pan with 1/2 inch water in the bottom.
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Bake squash in the preheated oven for 30 minutes.
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Meanwhile, prepare the filling. Place almonds in a single layer on a baking sheet, and toast in the oven until lightly browned, 3 to 5 minutes.
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Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain off excess fat.
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To the skillet with the pork, add olive oil and place over medium heat. Add onion, apple, cabbage, and almonds and cook until vegetables are tender, 10 to 15 minutes. Stir in sage and thyme; season to taste with salt and black pepper.
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Turn squash cut-side-up on the baking pan, and fill centers with cabbage mixture.
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Bake filled squash until tender and easily pierced with a fork, 20 to 25 minutes more.
