Acorn Cabbage Bake

• 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

1. 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 400u0b0 for 20 minutes or until tender. Cool; scoop out pulp (should have about 4 cups).
2. 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.
3. Bake, uncovered, at 350u0b0 for 30 minutes or until heated through.

acorn squash, cabbage, onion, apple, butter, pork sausage, salt, sage, thyme, pepper, almonds

Taken from www.tasteofhome.com/recipes/acorn-cabbage-bake/ (may not work)