Name: Cheesy Ground Sausage, Butternut Squash & Fennel Sauté with Sage
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ small butternut squash; 355 ml chicken or vegetable broth; 3 fennel bulbs; 1 small pkg fresh sage; 0.68 kg ground pork sausage; 170 g Parmesan cheese; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; Italian seasoning; salt

Cheesy Ground Sausage, Butternut Squash & Fennel Sauté with SageCheesy Ground Sausage, Butternut Squash & Fennel Sauté with Sage — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ small butternut squash

355 ml chicken or vegetable broth

3 fennel bulbs

1 small pkg fresh sage

0.68 kg ground pork sausage

170 g Parmesan cheese

1 ½ medium yellow onions

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Wash and dry the fresh produce.

Trim and peel each squash; halve lengthwise, scrape out the seeds and medium dice. Place in a medium bowl and set aside.

Preheat a large pot over medium heat.

While the pot heats up, peel, halve, and small dice onions.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and sausage; cook, breaking the meat apart with a spoon, until sausage is browned and crumbly, 7-8 minutes.

Meanwhile, trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons.

When the sausage is done, add fennel to the pot. Cook, stirring occasionally, until fennel is softened and caramelized, 5-7 minutes. Transfer sausage, onion, and fennel to a plate.

Return pot to medium heat, add more oil, and swirl to coat the bottom. Add squash and spices to the pot. Cook, undisturbed, until the squash is just starting to brown, 3-4 minutes.

Add broth to the pot and stir to combine. Cover and continue to cook, stirring occasionally, until the liquid has evaporated and squash is tender, 5-6 minutes more.

Meanwhile, preheat oven to broil on high and position the rack in the upper third of the oven.

Finely grate Parmesan. Place in another medium bowl and set aside.

Pick sage leaves off the stems; discard stems and mince half of the leaves. (Reserve remaining sage for serving.)

When the squash is done, return sausage, onion, and fennel to the pot along with minced sage. Stir to combine.

Transfer sausage and veggie sauté to a large baking dish, then sprinkle with Parmesan.

Place baking dish in the oven and broil until cheese is melted and golden, about 5 minutes. Remove from oven.

To serve, divide sauté between plates or bowls. Top with reserved sage and enjoy!

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