WEEKDAYS 1e|12c|p

Squash & Sausage Sauté

Daphne Oz
Servings: 8
30 to 60 min
Part 1 of 3

Don't miss out on serving up this easy-to-make side for Thanksgiving, Christmas...heck it's so good, you'll want to serve it up almost any day of the week.

  • Ingredients
  • step-by-step directions
Squash & Sausage Sauté
  • 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. Season with salt and pepper and cook for 5 more minutes. Add the chicken stock and scrape the bottom of the pan to deglaze.
  • Dollop the top of the casserole with goat cheese and drizzle with honey to serve.
  • Tips
    - Cover the skillet to help the goat cheese melt and to keep the dish warm.
    - Don't stir the vegetables until they are crisp and caramelized.
    - Peel the outer leaves of the Brussels Sprouts so they don't come apart.
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