Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, butternut squash, brussel sprout sausage mixture. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Butternut squash, Brussel sprout sausage mixture is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Butternut squash, Brussel sprout sausage mixture is something which I have loved my whole life. They’re nice and they look wonderful.
I love Brussels sprouts, and so does my family! Roasted Butternut Squash and Brussel Sprout FlatbreadMississippi Delta Hospitality. pizza dough, chopped onion, brussel sprouts, butternut Butternut Squash, Brussel Sprouts and Jicama HashThe Healthy Foodie. dried figs, jicama, coconut oil, brussels sprouts, cracked black pepper and. Roasted Balsamic Butternut Squash and Brussels Sprouts with cranberries, balsamic vinegar, and maple syrup makes an easy side dish perfect for Thanksgiving or any holiday gathering.
To get started with this particular recipe, we have to prepare a few ingredients. You can have butternut squash, brussel sprout sausage mixture using 8 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash, Brussel sprout sausage mixture:
- Make ready 1/4 lb sage sausage
- Take 4 cup Fresh Brussel sprouts quartered
- Get 4 cup Butternut Squash peeled and diced
- Take 1/2 cup chicken stock
- Prepare 1/2 tsp Chili Flakes
- Get 1 olive oil
- Get honey
- Prepare 4 oz feta cheese
You can change things up a bit by using raisins instead of the cranberries, and toasted walnuts or almonds would be great in place of pecans. Stir squash mixture into the sausage mixture until well blended. Season with pepper, and salt to taste. I only had low fat breakfast sausage and the seasoning are very pleasant with the butternut squash.
Instructions to make Butternut squash, Brussel sprout sausage mixture:
- Place a large cast iron skillet over medium-high heat. . .
- When the pan is hot, add a drizzle of olive oil followed by the sausage and chili flakes.
- Cook, breaking up with the back of a wooden spoon until the sausage is nicely browned and mostly cooked through (about 5 minutes)
- Next, add the butternut squash.
- Season with salt and pepper and cook until they start to get some color (5-8 minutes).
- Next, add the Brussels sprouts and drizzle with honey
- Season with salt and pepper and cook for 5 more minutes.
- Add the chicken stock and scrape the bottom of the pan to deglaze
- top with feta cheese and drizzle with honey to serve.
- Remove from heat and cover to allow flavors to blend for 5min
I left out corn (personal preference) added garlic celery and chopped fresh green beans-also. Butternut squash, sweet Italian sausage, sage and pasta go together like, well like butternut squash and sage. Everything is cooked in the same pan When we heat the butter and it starts to brown (caramelize), it adds a ton of flavor. We're really "pan roasting" the butternut squash for this dish. Gradually ladle the broth mixture into the bread, tossing lightly as you go.
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