Saturday, September 13, 2014

Pesto Winter Squash with Chicken Apple Sausage

Though it may still be one hundred degrees here in the Central Valley, it still doesn't mean we can't enjoy some early Fall luxuries. While we dream of rain, fog, and cooler weather, let us enjoy an Autumn dish!

Spaghetti Squash and Butternut Squash will grace the plate, yum yum! Feel free to add Acorn Squash as well; I'm not the biggest fan of that particular Winter Squash.

  • One medium sized Spaghetti Squash
  • 2 cups chopped Butternut Squash
  • 2 cups chopped chicken apple sausages
  • 1 clove chopped garlic
  • 4 tablespoons pesto, find our recipe here
  • Salt and pepper to taste
  • Olive Oil for spreading and sautéing
  • 1/2 cup water
Step One:
Baking the Spaghetti Squash. Preheat oven to 375° F. Cut off the ends.


Cut in half long ways.

Scoop out seeds; be sure to save them for your chickens!

Brush the meat of the squash with olive oil, sprinkle with salt and pepper, then lay face down on cookie sheet with parchment paper. Bake for about 40 minutes.

When 40 minutes are up, check to see if you can poke a fork into the squash with some ease. If you can, then it is done. Take out of oven and put aside to cool.

Step Two:
Cooking the Butternut Squash. Place chopped squash into a skillet, pour 1/2 cup of water and steam squash until soft.

Once you can stick a fork through the squash, add 2 tablespoons of olive oil, garlic, sausage and a dash of salt. Sauté until sausage is fully cooked.

Step Three:
"Making spaghetti." When Spaghetti Squash is cool enough to handle, take a fork and scrape the inside of squash. You will see how it makes noodle like strands.

Scrape until the meat of the squash is gone, place in casserole dish. Repeat process with second half.

Combine ingredients from skillet into casserole dish. Add pesto, salt and pepper. Stir together; once fully combined serve and enjoy!

It's a very healthy dish, and you will enjoy all the flavors that mingle together. Super yummy!

Nancy Jane

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