Thursday, November 11, 2010

Sausage and Squash

I got the idea for this from an article on Salon, that involved butternut squash.  I had a beautiful delicata squash from my mother's garden, and a couple hot Italian sausages I took out of the freezer last night for today's lunch.  This is insanely simply, and a perfect fall lunch for two (multiply appropriately for more!).

  • 2 large sausages
  • olive oil
  • 1 Delicata Squash, cut in half lengthwise, seeds and pulp removed, then cut into 1 1/2" slices, do not peel squash
  • pepper
  • kosher salt
  • Set oven to 425.  
  • Put olive oil in an oven-proof pan and heat over medium low heat.  
  • Prick sausages all over with a fork.
  • Slowly brown the sausages on all sides, letting the fat ooze out into the pan.
  • Remove sausages from pan, set aside.
  • Put squash pieces into pan, and cook over medium low heat a few minutes per side.
  • Grind a generous amount of fresh pepper over pieces, and a slight sprinkle of kosher salt.
  • Place sausages back in pan.
  • Put pan into oven for 15-20 minutes
  • Half way through cooking, flip squash and sausages, but if you forget, no big deal.
Serve with some high quality crusty bread.

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