Sunday, February 13, 2011


The other morning while jogging on the treadmill and watching The Food Network, I saw this recipe featured and was so excited because I had pretty much everything I needed to make it without going to the store! Yes, even the butternut squash was in my pantry, one of a few remaining from the garden last year. The recipe called for ground sausage, which I rarely use, but I had ground beef ready to go in the fridge.
The combination of flavors was unexpected, which piqued my interest. So, if you are looking for a ground beef recipe that's  not so "run of the mill", try this! It makes a lot, so we had it for dinner and lunch a few days later and it was still mighty tasty!

recipe from Big Daddy's House

  • 1 cup slivered almonds
  • 1 pound bulk sage sausage (or ground beef seasoned with sage, fennel, etc.)
  • 2 tablespoons butter
  • 3 tablespoons minced garlic
  • 1 red onion, sliced in half moons
  • 1 large butternut squash, peeled and diced into 1/2-inch cubes
  • 1/4 cup chicken stock
  • 4 cups baby spinach leaves
  • 1 cup dried cranberries
  • 1 tablespoon chopped parsley leaves (I would reduce this slightly next time)
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper

In a large deep saute pan over medium-high heat, add the almonds. Toast, tossing frequently, until lightly browned, approximately 1 to 2 minutes. Remove the almonds from the pan and set aside.
In the same pan, add the sausage. Cook, while breaking it up with a wooden spoon, until browned through, about 5 to 6 minutes. Remove the sausage to a paper towel lined plate to drain. Add 2 tablespoons of butter to the pan and let the butter brown for 1 minute. Add the garlic and onion and cook until softened, about 1 to 2 minutes, then add the squash. Cook until the squash begins to color, about 5 to 6 minutes. Stir in the chicken stock and continue cooking until the squash is tender, about 10 to 12 minutes. Add the spinach, cranberries, parsley, salt and pepper and toss to combine. Return the sausage and the almonds to the pan. Toss well and heat through. Transfer the mixture to a serving bowl and serve.

1 comment:

Carrian said...

yum! i loooove squash!