Sausage & Butternut Squash Skillet makes for a wonderful dinner during the fall and winter. The combination of warming spices, butternut squash and sweet Italian sausage creates a recipe that's heartwarming and healthy--not to mention, low-carb and paleo too!
1 1/2poundsbutternut squash, peeled, seeded and cut into 1-inch cubes*
1largeonion, chopped
4clovesgarlic, sliced
1tsp.crushed red pepper
1/4tsp.ground nutmeg
1/2cuporganic chicken broth
Sea salt, to taste
Ground black pepper, to taste
Instructions
In a medium bowl, mix sausage, finely chopped sage, fennel seed, cloves/all spice and ground black pepper.
In a large skillet with a lid, heat oil over medium-high. Add the sausage mixture and cook, breaking into large pieces until browned.
Add the squash, onion, garlic, crushed red pepper, nutmeg and coarsely chopped sage; season with salt. Cook, stirring occasionally, until the vegetables begin to soften, 2 to 3 minutes.
Add broth and cover. Reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender, 18 to 20 minutes.
Notes
* TIME SAVER: You can find containers of peeled and cubed butternut squash at most grocery stores.