A delightful and hearty dish featuring acorn squash stuffed with a savory mixture of sausage, vegetables, and toasted almonds, perfect for a comforting dinner.
Ingredients
2 pieces acorn squash
1 pound sausage
1/2 cup almonds
1 medium onion
1 medium apple
1 cup cabbage
1 tablespoon olive oil
1 teaspoon sage
1 teaspoon thyme
to taste salt
to taste pepper
Method
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half and remove the seeds and fibers, keeping the flesh intact. Place the halves cut-side down in a baking dish with half an inch of water.
Bake the squash for 40 minutes.
While the squash bakes, prepare the filling. Toast the almonds on a small baking tray in the oven for about 5 minutes until golden brown, then let them cool.
In a large skillet, heat over medium-high heat and add the sausage. Cook and stir until browned and crumbly, about 5 minutes, then drain the excess fat.
Add a splash of olive oil to the skillet, reduce the heat to medium, and add the onion, apple, cabbage, and toasted almonds. Stir and cook until the vegetables soften, around 10 minutes. Season with sage, thyme, salt, and pepper.
Carefully turn the squash halves cut-side up in the baking dish and fill each with the sausage and vegetable mixture.
Return the stuffed squash to the oven and bake for an additional 20 minutes, or until the filling is hot and the squash is tender enough to pierce with a fork.
