This hearty winter recipe for acorn squash halves stuffed with a sausage and cabbage filling hits home on a cold day.
Ingredients
- acorn squash: 2 piece
- slivered almonds: 2 Tbsp
- lean ground sausage: 1 pound
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- unpeeled apple, cored and: 1 piece (diced)
- cabbage: 2 cups (finely shredded)
- finely crumbled dried sage: 1 tsp
- dried thyme: 0.5 tsp (crushed)
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Cut both acorn squash in half. Using a spoon, remove the seeds and fibers, and discard. Leave as much of the squash as possible within the skins. 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 40 minutes.
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Meanwhile, prepare the filling. Place almonds in a single layer on a small baking sheet, and toast in the oven until lightly browned, about 5 minutes; remove from the oven and set aside.
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Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 5 minutes. Drain and discard excess fat.
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Add olive oil to the same skillet, reduce heat to medium, and cook and stir onion, apple, cabbage, and almonds with sausage until vegetables are tender, about 10 minutes. Stir in almonds, sage, and thyme. Season to taste with salt and pepper.
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Turn squash cut-side up on the baking pan, and fill centers with cabbage mixture.
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Return to the oven and bake until the filling is hot, and squash is tender and easily pierced with a fork, about 20 minutes more.
