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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Acorn Squash Cabbage Casserole Recipe

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This recipe for Acorn Squash Cabbage Casserole is from The Dvorak Family Cookbook II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large Acorn Squash
1 tbsp Butter
2 cups Shredded Cabbage
1 med onion; chopped
1 med apple; chopped
½ lb Pork sausage; cooked and drained
2 tbsp slivered almonds
¾ ts salt
½ ts ground sage
½ ts ground thyme
¼ ts pepper
Directions:
Directions:
Preheat oven to 400º.

Put ½” water in a 13x9x2” baking dish for baking the squash.

Grease a 2 quart casserole dish.

Halve squash and remove the seeds. Place cut side down in the dish with the water and bake until tender (about 20 min). Let cool, then scoop the squash from the shells.

Sauté the cabbage, onion and apple in butter until tender. Add meat, almonds, salt, sage, thyme, and pepper; mix well and add squash. Move to casserole dish and bake at 350º about 30 minutes.

Goes great with a cold glass of milk and a bowl of pumpkin soup!
Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
Philosophy: If you are like me, you are not crazy about acorn squash. But here is one of the tastiest casseroles in existence. The creamy, buttery squash is perfectly complimented by the spicy, salty taste of the sausage. Great for the chilly fall nights when it gets dark early and you can find plenty of fresh squash and cabbage.

 

 

 

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