As the chilly autumn winds begin to set in, it’s time to put away the salad and grab the pans and pans for hearty meals to beat the evening chill.
This delicious pork sausage and butternut skillet recipe can be prepared in 35 minutes and is sure to be a favorite with your guests.
Pork and Butternut Sausage Recipe
ingredient
- 200 g pork sausage
- 2 cups butternut squash, cubed
- 1 apple, cubed
- 240 ml of broth
- 1 teaspoon of olive oil
- 1 small red onion, diced
- 2 cloves garlic, minced or pressed
- 1 teaspoon of tomato paste
- ½ teaspoon paprika
- salt and pepper, to taste
- fresh sage
See also: Recipe of the day: Cheese butternut squash pasta bake
Method
- Heat oil in a pan. Add crumbled sausage (casing removed) and sauté until brown (8-10 minutes). Add onions, garlic, tomato paste and spices. Stir well.
- Next, add the butternut squash and broth. The squash should be slightly submerged in the broth but not completely submerged. Cover, turn the heat to low and leave for about 12 minutes or until the butternut squash is soft.
- About 3 minutes before the squash is done, add in the diced apples. Cover and let it boil.
- When finished remove from heat. Garnish with fresh sage and serve.
Additional notes:
- Vegetarians: Make this butternut squash casserole vegetarian by swapping out the pork sausage for a plant-based alternative. And don’t forget to use vegetable broth.
- Turn it into a stew. Double the amount of broth and thicken the mixture with a cornstarch and water slurry or heavy cream.
- Add extra protein or fiber by stirring in cannellini or black beans.
- Do you want to add more vegetables? Try adding some diced tomatoes, zucchini, bell peppers, kale, or broccoli florets before allowing the pan to simmer.
*This recipe was found at www.gardeninthekitchen.com.
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