Preparation
15 min
Cook
10 min + 40 min
Ready in
30 min
Servings
4
Ingredients
Base
1 large butternut squash cooked (see notes on how to make)
4 chicken sausage I used Aidells chicken sausage
Sauce
1/2 yellow onion minced
1 tbsp olive oil for sautéing
1 can full fat canned coconut milk chokah brand
1 tbsp sage fresh, minced
1 tbsp rosemary fresh, minced
salt and pepper to taste
red pepper flakes to taste
Recipe from:
https://paleoglutenfree.com
How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).
-
Cook squash. Scrape the meat from the skin of the squash and set in a bowl.
-
Slice chicken sausages into bite size rounds. In a fry pan cook sausage pieces in a drizzle of olive oil over medium heat until golden and crispy on the edges.
-
In a sauce pan, saute minced onion with 1 tablespoon olive oil until golden and soft. Add rest of ingredients for sauce and heat until hot enough to serve.
-
Add cooked sausages to squash and mix, then pour cream sauce over and serve.