Sausage and Cabbage Stuffed Acorn Squash Recipe

Cook Time: 70 minutes

Original recipe (1X) yields 4 servings

Ingredients

• 2 acorn squash, halved, seeds and fibers removed
• 2 tablespoons slivered almonds
• 1 pound lean ground sausage meat
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 large unpeeled apple, cored and diced
• 2 cups finely shredded green or red cabbage
• 1 teaspoon sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt and freshly ground black pepper

Directions

Step 1: Preheat the oven to 400F (200C). Place the squash halves, cut side down, in a baking pan with about 1/2 inch of water in the bottom. Bake in the preheated oven for 30 minutes.

Step 2: While the squash is baking, prepare the filling. Spread the slivered almonds in a single layer on a baking sheet and toast them in the oven for 3 to 5 minutes, or until lightly browned.

Step 3: Heat a large skillet over medium-high heat. Add the sausage meat and cook, stirring occasionally, until it is browned and crumbled, about 5 to 7 minutes. Drain any excess fat from the skillet.

Step 4: Add olive oil to the skillet with the sausage. Once the oil is heated, add the chopped onion, diced apple, shredded cabbage, and toasted almonds. Cook, stirring frequently, until the vegetables are tender, about 10 to 15 minutes.

Step 5: Stir in the sage and thyme. Season with salt and freshly ground black pepper to taste. Remove the skillet from the heat.

Step 6: Once the squash is done baking, turn the halves cut-side up. Carefully fill each squash half with the cabbage and sausage mixture.

Step 7: Return the filled squash to the oven and bake for an additional 20 to 25 minutes, or until the squash is tender and easily pierced with a fork.

Nutrition Facts (per serving)

• Calories: 506
• Total Fat: 38g (48% DV)
• Saturated Fat: 11g (56% DV)
• Cholesterol: 69mg (23% DV)
• Sodium: 1022mg (44% DV)
• Total Carbohydrate: 27g (10% DV)
• Dietary Fiber: 7g (24% DV)
• Total Sugars: 12g
• Protein: 17g (34% DV)
• Vitamin C: 48mg (53% DV)
• Calcium: 114mg (9% DV)
• Iron: 2mg (12% DV)
• Potassium: 1203mg (26% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe Description: This sausage and cabbage stuffed acorn squash is a comforting winter dish that's sure to warm you up on a cold day. Featuring a savory filling made of sausage, cabbage, apples, and almonds, it's a perfect balance of flavors and textures.

Origin and History

Acorn squash, a variety of winter squash, is native to North America, particularly in the central and eastern regions. It has a rich, nutty flavor and a dense, slightly sweet flesh. Historically, squash has been a staple in the diets of indigenous peoples in North America, often used in soups, stews, and roasted dishes. The idea of stuffing squash with savory fillings likely evolved from European culinary traditions, where stuffed vegetables are common. This dish combines the traditional flavors of sausage and cabbage with the heartiness of acorn squash, creating a comforting, rustic meal perfect for colder months.

Regional Variations

In the United States, stuffed squashes like this one are popular in the northern and midwestern regions, where the colder climate encourages the use of hearty, filling dishes. This recipe, with its combination of sausage, cabbage, and apples, draws influence from both European and American cuisines. In some regions, a version of this dish may include different meats, such as ground beef or turkey, and may swap cabbage for other leafy greens like kale or spinach. In the southern U.S., variations might include the addition of cornbread or rice as a base for the stuffing.

Differences from Similar Dishes

While stuffed vegetables are found in many culinary traditions, what sets this sausage and cabbage stuffed acorn squash apart is its combination of sweet and savory ingredients. The sweetness of the apple and the natural sweetness of the acorn squash provide a contrast to the savory, slightly spicy sausage filling. Unlike other stuffed squash dishes that might focus on rice, quinoa, or beans as the base, this dish relies on hearty sausage and cabbage, making it a rich, protein-packed meal. Additionally, the addition of toasted almonds gives it a unique crunch that distinguishes it from more common stuffed squash recipes.

Where Its Typically Served

This dish is perfect for a cozy dinner at home, especially during the fall and winter months. It is often served as a main course, accompanied by a side salad or roasted vegetables. Because its so hearty and filling, it is ideal for family gatherings or holiday meals, where comfort food is a priority. In many households, it might even make an appearance at Thanksgiving or Christmas dinners as a side dish, alongside roasted meats and other seasonal fare. Its versatility means it can also be served at a casual weeknight dinner or a special weekend meal.

Fun Facts

• Acorn squash is named for its resemblance to an acorn, the nut of oak trees. The squash is typically harvested in late fall and is a favorite during autumn and winter meals.
• The combination of sausage and cabbage is often associated with traditional European cuisines, such as German and Polish dishes like "sauerkraut and sausage." The addition of apples and almonds in this dish adds an American twist.
• The use of stuffed squash as a way to incorporate seasonal vegetables and meats reflects an age-old tradition of utilizing locally available produce in hearty, satisfying dishes.
• Sausage and cabbage are rich in nutrientscabbage provides a good source of vitamin C, while sausage is a great source of protein, making this a balanced and nutritious meal.

Conclusion

This sausage and cabbage stuffed acorn squash is more than just a comforting winter dish; it's a fusion of tradition, flavor, and regional influence. Its rich and hearty filling makes it a great option for any cold weather gathering. Whether served as a main course or side dish, this meal will satisfy your hunger while warming you from the inside out.

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