Squash is such a flexible vegetable and is very good for you. This recipe I got from a very good friend that used to baby sit for our kids when we wwent to Florida state football games. She was a very good cook and a good babysitter. Unfortunately she is no longer with us but I have many good recipes to remember her by. This is a little different than the average stuffed squash recipe but it sure is good.

IRENE'S ACORN CABBAGE BAKE

2 large acorn squash
3/4 pound sausage (I like to use my favorite garlic sausage)
2 tbsp butter
1 medium onion, chopped
1 tart apple, peeled and chopped
2 cups shredded green cabbage
2 tbsp slivered almonds
3/4 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
1/2 tsp dried leaf sage, crumbled

Cut the acorn squash in half lengthwise and scoop out the seeds and fibers. Place in a baking dish, cut side down and add 1/2 inch of water. Bake in 400 F oven for 20 minutes.

Meanwhile cook the sausage in a skillet until browned. Drain off the excess fat and add butter to the skillet. Add onion, apple, cabbage, and almonds. Cook until the vegetables are tender. Add seasonings and mix well.

Turn squash halves cut-side-up and fill the centers with the cabbage mixture. Return to the baking pan and bake at 400 F for 30 minutes more.

We usually use this as a meal but could be used as a side. Make extras if you wish. They freeze well for a later quick warm up in the microwave.

Learn more about this author, Bill Whitney.
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