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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2 Replies to “Sausage and Butternut Squash Skillet”

    1. You can get it at Hannaford but not all the stores carry it in the winter. I’ve also gotten it at Market Basket all year round! I’ve seen this done with Italian sausage but I like the Chinese. It’s sweeter than Italian and a nice change!

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