Hello everybody, I hope you are having an amazing 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 food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Maple roasted butternut squash and earthy sautéed Brussels sprouts tossed with toasty brown rice Any sort of sausage would also be epic, as would chicken or pork, and I really like the idea of -Add the roasted squash and Brussels sprouts to the pan along with the soy sauce mixture, toasted. 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. If you asked me what my favorite foods were when I was younger, I can pretty much guarantee butternut squash.
Butternut squash, Brussel sprout sausage mixture is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Butternut squash, Brussel sprout sausage mixture is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook butternut squash, brussel sprout sausage mixture using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Butternut squash, Brussel sprout sausage mixture:
- Get 1/4 lb sage sausage
- Take 4 cup Fresh Brussel sprouts quartered
- Make ready 4 cup Butternut Squash peeled and diced
- Make ready 1/2 cup chicken stock
- Get 1/2 tsp Chili Flakes
- Prepare 1 olive oil
- Prepare honey
- Take 4 oz feta cheese
Sprinkle with goat cheese and Parmesan. 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.
Steps 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. Oven Roasted Brussel Sprouts with Butternut Squash and Apples. Fall is my favorite season for so many reasons: the fantastically cooler weather after a hot Sacramento summer, the gorgeous foliage, the upcoming holidays, extra snuggle time with my boys… and the list. The combination of butternut squash, Brussels sprouts, cranberries, and pecans is a delicious dish that will add a special touch to any meal. 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.
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