Sausage and Butternut Squash Skillet

Sausage and Butternut Squash Skillet

 

8 ounces Chinese sausage, casings removed

2 teaspoons ground sage

1 teaspoon crushed rosemary leaves

½ teaspoon ground nutmeg

1 teaspoon salt (more or less, to taste)

1 teaspoon freshly ground pepper (more or less, to taste)

1 5 lb butternut squash, peeled, seeded and cut into 1-inch cubes (8 cups)

1 yellow onion, chopped

2 tablespoons fresh minced garlic

½ cup Swanson chicken stock

Parmesan cheese

 

In a large skillet (that has a lid), cook sausage and over medium high until browned, while breaking into large pieces (about 6-7 minutes).

Add all remaining ingredients (except for cheese) and stir gently to combine. Bring to a simmer. Reduce heat to medium-low, cover and simmer for 18-20 minutes (while stirring occasionally), or until squash is tender. Top with grated Parmesan cheese.

 

4 servings, 300 calories per serving

 

Hack: Freeze leftovers in portion sized freezer container for a quick “grab and go” meals.

Hack:   Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store.  Frozen butternut squash can also be used (one 16 oz bag equals 4 cups).

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