As I’ve mentioned before, butternut squash is amazing for so many reasons. Soups, fries, mashes. And the list goes on. This week, it’s good for a nice, thick sauce. Who needs cream anyway? Add in some sausage and curry powder, and I’m in heaven.
Now, I served this meal with rice, but feel free to try noodles (hmmm spaghetti squash? Squash over squash. Now THAT’S heaven for me 🙂 ) or any other combination. Enjoy!
Sausage and Spinach in Butternut Sauce
1 medium butternut squash
3 cups chicken broth
1/2 tbsp thyme
1 cup rice, uncooked
1 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
1/4 cup carrots, chopped
8 oz white button mushrooms, sliced
2 tbsp pimentos
1/2 tbsp red pepper flakes
1 tsp garlic powder
1/4 tsp curry powder
12 oz organic and precooked sausage links, thawed and then coined and cut into quarters (I used Italian Herb with Porcini Mushrooms Chicken Sausage)
5 oz fresh spinach
salt and pepper, to taste
Preheat the oven to 425 degrees and cover a shallow baking sheet with foil. (Note: use a pan with sides- the squash releases liquid while roasting). Cut the butternut squash once horizontally and once vertically, so it’s cut into quarters. Remove its seeds and “guts.” Place the quarters face-down and peel-side up on the baking sheet. Roast in the oven for 1 hour. Let cool. Afterwards, scoop out squash pulp and transfer to a food processor. Add in chicken broth and thyme and process until smooth and set aside.
Cook rice according to box instructions.
Heat olive oil in a pot over low heat. Add onion and garlic and sauté for 3 minutes. Add in carrots, mushrooms, pimentos, red pepper flakes, garlic powder, and curry powder and sauté for 2 more minutes. Add in sausage and cook until heated, about 12 minutes. Add in butternut squash, followed by spinach. Cook until spinach is wilted. Mix in rice and add salt and pepper.