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Sausage and Cabbage Stuffed Acorn Squash
Sausage and Cabbage Stuffed Acorn Squash
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Cozy up with this comforting acorn squash stuffed with savory sausage and cabbage for a satisfying winter meal. Choose between green or red cabbage for a delicious twist.
Ingredients:
  • 2 large acorn squash, halved, seeds and fibers removed
  • 2 tablespoons slivered almonds
  • 1 pound lean ground sausage meat
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 large unpeeled apple, cored and diced
  • 2 cups finely shredded cabbage (green or red, either is fantastic)
  • 1 teaspoon finely crumbled dried sage
  • 1/2 teaspoon dried thyme
  • salt and freshly ground black pepper to taste
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) while placing squash halves, cut side down, in a baking pan with 1/2 inch of water in the bottom.
  • Roast the squash in the preheated oven for 30 minutes.
  • While waiting, get started on the filling by arranging almonds in a single layer on a baking sheet and toasting them in the oven until lightly browned, which takes about 3 to 5 minutes.
  • In a large skillet over medium-high heat, brown the sausage until crumbly, about 5 to 7 minutes. Remove excess fat.
  • Add a drizzle of flavorful olive oil to the skillet with the pork over medium heat. Cook onion, apple, cabbage, and almonds until tender, for about 10 to 15 minutes. Stir in fresh sage and thyme, then season with salt and pepper to your liking.
  • Place the squash cut-side-up on the baking pan and generously stuff the centers with the flavorful cabbage mixture.
  • Bake the stuffed squash until it's fork-tender, about 20 to 25 minutes longer.

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