5lbbutternut squash, peeled, seeded and cut into 1-inch cubes (8 cups)
1onion, chopped
6clovesgarlic, minced (2 tbsp)
½cupchicken stock
Parmesan cheese
Instructions
In a large skillet, 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, stirring occasionally, or until squash is tender. Top with grated Parmesan cheese.
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).
Hack: Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale! Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Keyword butternut squash, Chinese sausage, easy dinner, easy meal, keto, low calorie, low carb, one skillet meal, quick and easy