Butternut Squash with Italian Sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 fresh sage leaves1 tablespoon extra virgin olive oil1 pound Italian sausage (sweet or hot; if links, remove casings)4 cloves garlic, minced4 cups cubed butternut squash1 teaspoon kosher salt1/2 teaspoon black pepper1/4 teaspoon freshly grated nutmeg1/2 cup dry white wine3/4 cup good quality (or homemade) chicken stock (Kitchen Basics)1 package (1 pound) potato gnocchi 1 tablespoon unsalted butter
Preheat oven to 475. Heat the olive oil in a small skillet over medium-high heat. Add sage leaves in batches and fry for a few seconds each or until crisp but not burnt. Remove to a paper towel. Save the remaining oil to add to the meat and squash skillet.
Heat a large cast iron skillet over medium-high heat. Add the sage oil to the pan. Add the sausage and cook until browned all over, about 8 minutes. Remove from pan with slotted spoon.
Add garlic to skillet and cook until fragrant, about 1 to 2 minutes. Add squash, salt, pepper, and nutmeg and stir to combine. Add wine and cook until slightly reduced, about 2 minutes. Add the chicken stock and heat to bubbling. Return sausage to the pan and stir to combine ingredients. Place in preheated oven to roast the squash, about 20 minutes, stirring once halfway through cooking time.
While waiting, bring a large pot of salted water to a boil, add the gnocchi and cook according to package directions. Drain and mix with melted butter. When squash and sausage skillet is done, remove from oven, add the gnocchi and top with the crumbled fried sage.
Serve with freshly grated Parmigiano Reggiano if desired.
Serving Size: Makes 6 servings about 1 1/2 cups each.
Heat a large cast iron skillet over medium-high heat. Add the sage oil to the pan. Add the sausage and cook until browned all over, about 8 minutes. Remove from pan with slotted spoon.
Add garlic to skillet and cook until fragrant, about 1 to 2 minutes. Add squash, salt, pepper, and nutmeg and stir to combine. Add wine and cook until slightly reduced, about 2 minutes. Add the chicken stock and heat to bubbling. Return sausage to the pan and stir to combine ingredients. Place in preheated oven to roast the squash, about 20 minutes, stirring once halfway through cooking time.
While waiting, bring a large pot of salted water to a boil, add the gnocchi and cook according to package directions. Drain and mix with melted butter. When squash and sausage skillet is done, remove from oven, add the gnocchi and top with the crumbled fried sage.
Serve with freshly grated Parmigiano Reggiano if desired.
Serving Size: Makes 6 servings about 1 1/2 cups each.
Nutritional Info Amount Per Serving
- Calories: 472.1
- Total Fat: 21.0 g
- Cholesterol: 65.0 mg
- Sodium: 1,073.2 mg
- Total Carbs: 51.4 g
- Dietary Fiber: 5.2 g
- Protein: 15.6 g
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