As the cool winds of autumn start creeping in, it’s time to ditch the salads and take out your baking sheets and pots for some hearty meals to beat the evening chill.
This delicious pork sausage and butternut skillet recipe can be ready in 35 minutes and is sure to be a firm favourite with your guests.
Pork sausage and butternut skillet recipe
Ingredients
- 200g pork sausages
- 2 cups butternut squash, cubed
- 1 apple, cubed
- 240ml broth
- 1 tablespoon olive oil
- 1 small red onion, diced
- 2 cloves garlic, minced or pressed
- 1 tablespoon tomato paste
- ½ teaspoon paprika
- salt and pepper, to taste
- fresh sage
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Method
- Heat oil in a skillet. Add sausage crumbled (casing removed) and sauté to brown (8-10 minutes). Add onion, garlic, tomato paste and seasoning. Stir well.
- Next add in the butternut squash and broth. The squash must be somewhat submerged in broth but not necessarily all the way submerged. Cover, turn heat down to medium low and let it simmer for about 12 minutes or the butternut squash has softened.
- About 3 minutes before squash is done, add in the diced apple. Cover and let it simmer.
- When done remove from heat. Garnish with fresh sage and serve.
Additional notes:
- Vegetarian: Make this butternut squash skillet vegetarian by swapping the pork sausage for a plant-based alternative. And don’t forget to use veggie broth.
- Turn it into a stew. Double the amount of broth and thicken the mixture with a corn-starch and water slurry or heavy cream.
- Add extra protein or fiber by stirring in a can of cannellini or black beans.
- Want to add more veggies? Try adding a few diced tomatoes, zucchini, bell peppers, kale, or broccoli florets before allowing the skillet to simmer.
*This recipe was found on www.gardeninthekitchen.com.
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