Servings: 4 servings
Calories: 420kcal
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 tablespoon olive oil for sautéing
- 1 can full fat canned coconut milk chokah brand
- 1 tablespoon sage fresh, minced
- 1 tablespoon rosemary fresh, minced
- salt and pepper to taste
- red pepper flakes to taste
Instructions
- Prepare squash (see notes on how to make). 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.
Notes
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).
Nutrition
Calories: 420kcal | Carbohydrates: 27g | Protein: 16g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 680mg | Potassium: 46mg | Fiber: 3g | Sugar: 9g | Vitamin A: 6200IU | Vitamin C: 9.9mg | Calcium: 40mg | Iron: 2.2mg
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