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Spicy Sausage & Butternut Squash |
If you should have any leftovers, it tastes great in the morning with eggs!
- 4 cups butternut squash
- 1 onion diced
- 3 cloves garlic chopped
- 4 links italian sausage
- 1/3 cup brown sugar
- 3 TBS olive oil
- 1 TBS butter
- 2 tsp. Maple Magic
- ¼ cup white wine
Peel and dice squash to ½ inch cubes. Dice onion to same size. In skillet, saute onion in butter and oil till translucent. Add garlic, squash and wine. Cover and cook on medium heat till squash is tender (about 15 minutes). Remove sausage from casing, break into small pieces and cook in a little olive oil till browned. When squash is tender, add sausage & brown sugar to skillet and cook about 3 minutes more. Add salt and pepper to taste and sprinkle Maple Magic over the top.
This is soooo delicious – it has become a fall favorite in our house. It’s great as a side dish for dinner – serve it with turkey, chicken or pork tenderloin.
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