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
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 containers for 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).