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About the Dish

  • Butternut Squash

    Butternut Squash

  • Celery


  • Onion


  • Garlic


  • Apple


  • Butter


  • Parsley


  • PeachDish Salt

    PeachDish Salt


Prepare your mise en place: Remove stem and bottom 1/4 inch of squash. Halve through the stem end; use a spoon to scoop out contents of seed cavity, and discard. Cut squash into 1/2-inch pieces. Halve celery lengthwise; thinly slice crosswise. Peel and dice onion. Peel and mince garlic. Peel apple, quarter through the stem end, and remove and discard stems and seeds. Cut apple into 1/2-inch pieces. Pick and chop parsley leaves.
Place a large skillet over high heat, and add 1 teaspoon oil. When shimmering add squash. Cook without disturbing until brown on bottom, 5-6 minutes. Stir to release squash pieces from pan and to turn pieces, and cook 2-3 minutes more without stirring. Stir in celery, onion and garlic. Cook, stirring frequently, until onion begins to turn translucent, 2-3 minutes. Add apple, and cook 2-3 minutes, stirring intermittently. Remove pan from heat, and set aside.
In a small skillet over medium-high heat, add remaining 1 teaspoon oil and sausages. Cook until sausages begin to lightly brown, 4-5 minutes. Turn and cook on second side until browned, 3-4 minutes more.
Carefully add 1 cup water to sausages, and increase heat to high. Cook until half of the liquid has evaporated, 4-5 minutes. Remove pan from heat, and let sausages remain in pan to rest.
Return vegetable pan to high heat. Add sausage cooking liquid to vegetables, leaving sausages in their pan to stay warm. When the liquid comes to a boil, cook 2-3 minutes, stirring frequently.
Remove pan from heat, add butter and parsley, and stir to incorporate. Taste and adjust seasoning as desired with PeachDish Salt.
Divide squash mixture between 2 plates. Cut each sausage in half diagonally, and place on top of sauté. Enjoy!