BUTTERNUT SQUASH + SAUSAGE SKILLET

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I have to give credit, where credit is due, and this recipe is all thanks to Nathan. He put this together in the crockpot one night, and I swear when I came into the kitchen the following morning I was greeted with the best aroma ever. It was so good, I contemplated having some for breakfast! Ha! The ingredients may be simple, but the flavor is bold and its a great way to incorporate those end-of-summer vegetables at the local market or in your own garden. The savory sausage combined with the hearty and sweet butternut squash creates a dish that is perfect for fall. We enjoyed this dish over white rice because it really soaks up all the flavorful juice, but it could also be served over zucchini noodles, tofu noodles, or on its own for a low-carb option. Also, it should be noted, that Nathan prepared this entire dish in our crockpot because it has a non-stick aluminum insert with a browning feature (seriously, this crockpot is awesome and is one of our most used wedding gifts!!) . If you do not have a browning crockpot, you will need to cook your sausage in a skillet and then add to crockpot once browned. Either way, this recipe is super easy and full of fall flavor!

butternut-squash-and-sausage-skillet-1.jpg

WHAT YOU NEED:

  • 2 Tbs. olive oil

  • 2 Lbs. Italian sweet sausage

  • 4 Tbsp. sage

  • 1 Tsp. fennel seed

  • 1/4 Tsp. ground cloves or ground allspice

  • Coarsely ground black pepper

  • 1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes

  • 1 large onion, chopped

  • 1 large green bell pepper, chopped

  • 4 cloves garlic, chopped

  • 1 Tsp. crushed red pepper

  • 1/4 Tsp. freshly grated nutmeg

  • Salt

  • 1/2 Cup chicken stock

WHAT TO DO:

  1. Heat olive oil in your crock pot (this can only be done if you have THIS crock pot) if not, use a skillet

  2. Once hot, add the sausage, breaking into large pieces

  3. Add in sage, fennel seed and ground cloves

  4. Cook sausage until browned

  5. Add the squash, bell pepper, onion, garlic, crushed red pepper nutmeg, and salt & pepper to taste

  6. Cook until vegetables soften, about 2-3 minutes

  7. Add chicken stock and cover

  8. Cook on low 2-3 hours, or until squash is tender