Butternut Sausage Saute

This dish was from the week of our "meat challenge" where any meat was supposed to be local and not the focus of the dish. In this case the sweet Italian sausage was from our CSA and was used to add flavor to the butternut squash, brussels sprouts, and quinoa that made up the bulk of the dish. These vegetables aren't my favorites, but I was impressed with how much I enjoyed this nonetheless, and felt it was reasonably healthy despite the inclusion of sausage.

Butternut Sausage Saute from The Chew
   Time 30 - 60 min | Serves 6
1/4 pound sage sausage [we used 1 lb sweet Italian sausage]
1/2 teaspoon chili flakes
4 cups butternut squash, peeled and diced
4 cups Brussels Sprouts, quartered [we used ~2 cups]
1/2 cup chicken stock
4 ounces goat cheese
3 tablespoons olive oil
Kosher salt
freshly ground black pepper

   Place a large cast iron skillet over medium-high heat. When the pan is hot, add a drizzle of olive oil followed by the sausage and chili flakes. Cook, breaking up with the back of a wooden spoon until the sausage is nicely browned and mostly cooked through (about 5 minutes). Next, add the butternut squash. Season with salt and pepper and cook until they start to get some color (5-8 minutes). Next, add the Brussels sprouts. Season with salt and pepper and cook for 5 more minutes. Add the chicken stock and scrape the bottom of the pan to deglaze.
   Dollop the top of the casserole with goat cheese and drizzle with honey to serve.

We then served with quinoa.

1 comment:

  1. You have done some interesting things with squashes over the years!