Recipes · Cooking tips · Techniques

Sausage & Butternut Squash Skillet

Sausage & Butternut Squash Skillet

In this Fall inspired dish, savory sausage pairs beautifully with butternut squash and sweet apples. This is a great dinner or side dish to enjoy when the air starts to turn a little chilly and Fall is just around the corner. Serve the sausage butternut squash skillet on its own, on a bed of wild +brown rice, for filling and satisfying meal, or as a delicious side dish.

 

Cook’s Notes:

Use an apple that will hold up to cooking, we used Pink Lady and they held up nicely.

 

Instructions

Toss the apples with a few tablespoons of lemon-lime soda to prevent them from browning. Remember to drain the apples before adding them to the skillet.

 

Don’t cut the butternut squash and apples too small or they won’t hold their shape during cooking (learned this the hard way).

 

Ingredients

¼ cup Sliced Almonds, toasted

1 tbsp. Canola or Vegetable Oil

1 Small Onion, finely diced

2 Garlic Cloves, minced

1 lb. Pork Sausage, casings removed or use bulk

1 ½ lbs. Butternut Squash, peeled and cut into roughly 1” cubes

Salt, to taste

½ cup Chicken Broth

1 lb. Apples, peeled, cored and cut into cubes (about 4 small apples)

 

Toast the Almonds

Place the almonds in a skillet over medium heat, cook about 5-6 minutes until they’re lightly golden. Shake the skillet often and keep an eye on them so they don’t burn. Remove from the heat and set aside.

 

Heat the oil in a large, deep, heavy skillet over medium heat. Add the onions and cook for approximately 3-4 minutes until they’re translucent, stirring frequently. Add the garlic and cook for 30 seconds or so, stirring frequently.

 

Add the sausage to the skillet, raise the heat to medium-high. Cook the sausage for 5-6 minutes until browned, stirring almost constantly – breaking up the sausage with a wooden spoon or spatula.

 

Add the butternut squash, a pinch of salt and the chicken broth to the skillet, stir to mix well. Lower the heat to medium-low, cover and cook for 5 minutes, stirring occasionally.

 

Add the apples and the toasted almonds, stir to combine well. Cover and cook for 10-15 minutes until the butternut squash and apples are tender but not falling apart, stir occasionally. Uncover the skillet for the last few minutes of cooking, if desired, to allow any excess liquid to evaporate.

 

Taste the Sausage Butternut Squash and add salt to taste, if needed.

 

Serve the sausage butternut squash on its own, as a side dish, or on a bed of wild + brown rice for a satisfying, filling meal.

 

Serves 6-8

 


Related Posts

Cuban Roast Pork (Lechon Asado)

Cuban Roast Pork (Lechon Asado)

In Cuban Culture, roast pork (lechon asado) is the meal served on all special occasions. Christmas, Weddings, New Year’s… roast pork is on the menu. This is a traditional recipe using a homemade mojo marinade. Roast pork is a two-day event. The pork needs to marinate in the refrigerator overnight. Then you roast it, low and slow for hours.

Artichoke Salad

Artichoke Salad

This artichoke salad is a simple and tasty side dish that’s great for picnics, barbecues and potlucks. In this recipe, canned artichokes are combined with black olives, grape tomatoes and sliced onions. Then the salad is dressed with an easy-to-make dressing, made with olive oil, balsamic vinegar, garlic and spices.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.