It’s the holiday season. Snow is falling making the roads slippery, holiday shopping is in full swing and dinnertime seems to sneak up on me. When making supper for my family, I have three rules on weeknights: it must be easy, it must be quick and most important: it must have dairy.
One of my family’s favorite savory fall and winter go-to quick meals is sausage and butternut squash. It healthy and pairs well with a garden salad for a knockout combination. Is your mouth watering yet?
For this recipe you will need one pound of ground sausage (any seasoning you prefer, I usually use breakfast ground sausage), one ripe butternut squash, one cup of shredded Heritage Ridge Creamery Monterey Jack cheese, a half cup of Heritage Ridge Creamery Cheddar cheese, a quarter cup of real MMPA rolled butter, and a half cup of sour cream. This recipe will serve 4-6 people.
I love using my cast iron skillet. It is naturally nonstick, and I think there is a unique flavor added from using it but using any type of skillet will work for this recipe.
To start, peel the butternut squash and slice in quarter inch slices then set aside. Next, brown one pound of ground sausage in your skillet. When the sausage is thoroughly cooked, remove from it from the skillet and place it on a paper towel covered plate to drain the excess fat.
Melt the butter in the skillet on medium heat. If you still have some drippings from the sausage in the pan, it’s ok because it will just mix with the butter and help enhance the flavor. Place the butternut squash slices in the melted butter. Cook in the skillet and turning when cooked about half way through, about seven minutes. The squash will be fork-tender when done and brown and crispy on the outside, soft inside.
After the sausage and squash are cooked, it is time to put everything together on plates. Place two squash slice on the plate, cover with one-fourth cup sausage and sprinkle with Monterey Jack and Cheddar cheese. Add a dollop of sour cream to the side of the covered squash slice. Enjoy!
Recipe:
Ingredients
1-pound ground breakfast sausage
1 ripe Butternut Squash
¼ cup MMPA rolled butter
1 cup Heritage Ridge Creamery Monterey Jack cheese
½ cup Heritage Ridge Creamery Cheddar cheese
½ cup sour cream
Instructions
- Peel and slice butternut squash into ¼ in. slices, set aside
- Brown ground sausage until thoroughly cooked, drain, set aside
- Melt butter in skillet on medium heat
- Cook butternut squash until fork-tender, turning when half done (about 7 minutes each side)
- Place butternut squash slice on plate, top with ¼ cup ground sausage and sprinkle with shredded Heritage Ridge Monterey Jack and Cheddar cheeses
- Drop a dollop of sour cream on the side of the sausage and cheese covered squash
-Krista Schrock