|2 servings||calories per servings 426||protein serving 27 g||carbs per serving 42 g||total fat per serving 19 g|
Winter squash and apple is a classic combination, and for good reason. The sweet-tart fruit provides a contrasting high note to the soft, low tone of the squash – while onion and celery put this sauté solidly in the “savory” category. It’s the perfect accompaniment to smokey sausages.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||2 g|
|Total Carbohydrates||42 g|
|Dietary Fiber||8 g|
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!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...