This recipe is courtesy of Taste of Home.
2 large acorn squash
2 cups shredded cabbage
1 medium onion, chopped
1 medium apple, chopped
1 tablespoon butter
1/2 pound pork sausage, cooked and drained
3/4 teaspoon salt
1/2 teaspoon dried sage leaves
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons slivered almonds
Cut squash in half; remove seeds. Place with cut side down in a 13-in. x 9-in. baking dish. Add 1/2 in of water to pan. Cover and bake at 400° for 20 minutes or until tender. Cool; scoop out pulp (should have about 4 cups).
In a large skillet, saute the cabbage, onion and apple in butter for 5 minutes or until tender. Stir in the sausage, salt, sage, thyme and pepper. Remove from the heat; add squash. Place in a greased 2-qt. baking dish. Sprinkle with almonds.
Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8 servings.
Originally published as Acorn Cabbage Bake in Bountiful Harvest Cookbook 1994, p19