SPICY SHEET-PAN SAUSAGE AND SQUASH
Like chicken thighs, whose rendered skin leaves behind a puddle of schmaltz for frying vegetables, bread or beans, sausage yields a delicious fat for cooking. Paired with butternut squash and crisped in a hot oven, its spicy fat slicks the sweet squash, while parsley and lemon cut through all the richness. Feel free to switch up the squash for carrots, broccoli, potatoes: Any vegetables that are good roasted will work well in that liquid gold. If the meal seems light, bulk it up by topping with a cup of feta or rinsed canned chickpeas, adding arugula or watercress to the parsley, or serving it all on a bed of kale or mustard greens, like a warm salad.
Provided by Ali Slagle
Categories dinner, easy, weekday, weeknight, roasts, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into 1/2-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.
- When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.
- In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 42 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 11 grams, Sodium 886 milligrams, Sugar 6 grams, TransFat 0 grams
BUTTERNUT SQUASH, RICE AND SAUSAGE CASSEROLE
Make and share this Butternut Squash, Rice and Sausage Casserole recipe from Food.com.
Provided by Chef Jean Louise
Categories Short Grain Rice
Time 1h10m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place squash on a baking sheet and bake for 30 minutes or until tender. After allowing squash to cool, cut it in half lengthwise, seed, quarter and peel it. Then cut it into 1/2-inch cubes and set aside.
- Increase oven temperature to 400 degrees.
- In a medium saucepan over low heat, bring broth, water, and sage to a simmer without allowing it to come to a boil.
- In a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage; set aside.
- In the same skillet, saute onion in remaining olive oil over medium-high heat until tender.
- Add the apple and garlic, and saute for two minutes.
- Add the rice, and saute for an additional minute.
- Stir in the sausage, squash, broth mixture, wine, chopped thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally.
- Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray.
- Bake at 400 degrees for 30 minutes.
- Remove casserole from oven, stir mixture gently, and sprinkle with cheese.
- Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly.
- Allow to cool for ten minutes before serving.
Nutrition Facts : Calories 368.9, Fat 6.1, SaturatedFat 2.4, Cholesterol 8.8, Sodium 614.2, Carbohydrate 67.2, Fiber 7.1, Sugar 10.1, Protein 12.2
BUTTERNUT AND SAUSAGE CASSEROLE
A layered casserole with savory Italian sausage and sweet butternut squash. Goes together quickly and easily. My family really enjoys it.
Provided by Pasta-Bella
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel, halve, and cube butternut squash.
- Saute with margarine, sage, salt and pepper until just soft. Add water as needed to prevent schorching.
- Meanwhile, cook sausage until done. Drain.
- Add cream, parmesan and wheat germ to sausage.
- Spoon sausage into 2 quart casserole dish.
- Top with squash.
- Bake at 350 degrees for 20-25 minutes.
- Top with additional parmesan before serving if desired.
Nutrition Facts : Calories 597.8, Fat 41.7, SaturatedFat 18.4, Cholesterol 149.9, Sodium 830.1, Carbohydrate 34.6, Fiber 5.8, Sugar 6.4, Protein 25.3
25-MINUTE CHEESY SAUSAGE AND BUTTERNUT SQUASH CASSEROLE
This weeknight casserole is cheesy and satisfying like lasagna--your family will be so impressed!--but takes a quarter of the time. Frozen butternut squash and ready-made polenta are great time-savers.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
- Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
- Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
- Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
- When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
- Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.
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