Wednesday, April 19, 2017

BUTTERNUT SQUASH WITH ANDOUILLE SAUSAGE RECIPE

Here is a great dish that is just a simple, good combination of flavors and really, isn't that what eating is all about?


It's sausage and butternut squash.


2nd Man took a butternut squash, peeled it and diced it into little cubes.  Instead of roasting them in the oven like one might normally do, these are cooked in a skillet with a little olive oil and salt and pepper (to taste).  Cook over medium heat. 


Next he minced up two small shallots...


...and added them to the sautéing squash.  


Finally, he sliced up a pound of Andouille sausage.  Andouille is a specially seasoned sausage that works wonderfully with the sweetness of the squash.  


This sausage is fully cooked (at least the kind we get) so it's just a matter of sautéing it with the other ingredients until everything starts to get a few brown bits (flavor!) and the squash is fork tender.

Butternut squash with Andouille sausage dinner
We served it with a side of mashed potatoes and was just delicious. We love the combination of flavors because it reminds us of the flavors of Fall or Winter.  I know we're in Spring now (at least in this part of the world) but if you can get butternut squash and sausage, it's good anytime of year.



17 comments:

Colleen said...

Now that looks delicious and very pleasing to the eye

kymber said...

looks scrumptiious! but i see only one thing missing - an over-easy fried egg on top of it! or maybe a poached egg? just to bring the dish to the next level of of food "fit for ONLLLY A KING? OR 2 KINGS???"

sending love to you both, as always! your friend,
kymber

Mum said...

Looks delicious.
xx

"Tommy" said...

I knew when you spoke of the andouille sausage, you had to be somewhere in the deep deep South, close to Louisiana.

Practical Parsimony said...

That does look and sound delicious! Even though it is spring, so many of the foods and dishes we love about spring and summer are just not ready, at least locally at the farmer's market.

Donna OShaughnessy said...

Wonderful meal, well done 2nd man! We're still eating canned sweet potatoes and loving it even though it's spring. So glad I went to all the trouble last fall. We eat half of the canned quart jar and then I make sweet potato muffins from the rest.

Texas Rose said...

This looks so good and colorful! I like that it's all in one skillet. I never thought of sautéing the butternut squash - good idea. 2nd Man definitely needs to write a cookbook!!

1st Man said...

Thanks and yes it has a nice color palette too. We eat with our eyes first, right?

1st Man said...

OOOH that sounds wonderful, ha! And yep, fit for two kings. ;-). Hugs to you always.

1st Man said...

Thank you for that!

1st Man said...

LOL! Yep, we're in Houston (well our city living is in Houston, the farm is West and North). Visited Louisiana frequently when my parents lived there. Thanks for stopping by!!!

1st Man said...

Yep that's so very true.

1st Man said...

Oh I love sweet potatoes. I didn't know you could can them, I must have missed your post. I'll have to check it out. I'm guessing pressure canning? And sweet potato muffins? YUM!!!

1st Man said...

Yep, the small surface area (little cubes) makes it cook much faster. You are too sweet I'll pass it along to him, ha.

Sue said...

Oh, I can see that with sweet potatoes! Yum!!!
(you need to put some greens with that plate!!--sorry, I'm a mom!--LOL!)

Sandy said...

1st Man,

Looks amazingly good! I've not yet had Andouille sausage, is it spicy?

Rain said...

Looks delicious, right up my alley for comfort food. I LOVE mashed potatoes too!