Succulent Sausage Squash Salad Recipes

VEGETABLE SALAD IN SQUASH SEED SAUCE, GUATEMALA

Steps:

• In a large, dry skillet, toast 1 cup of the seeds over medium-low heat until golden and fragrant, about 8 minutes, stirring occasionally. Remove and let cool. Add the tomatillos, onions and garlic to the skillet and cook over medium-low heat until the skins are slightly charred, 8 to 10 minutes, stirring occasionally. Remove from the heat and let cool slightly.
• In a medium pot, combine the potatoes and 1 teaspoon salt with enough water, to cover. Bring to a boil and simmer until tender. Drain.
• In a second pot, combine the green beans and remaining teaspoon of salt in water to cover. Bring to a boil and simmer until tender. Drain, reserving 1/2 cup of liquid.
• To make the sauce, pulse the roasted squash seeds in a blender or food processor. Add the tomatillo mixture and the 1/4 cup of the reserved string bean cooking liquid. Puree on high speed until smooth, adding more reserved cooking liquid as needed. Season, to taste, with pepper and cayenne. Strain the sauce through a medium strainer.
• Combine the cooked potatoes and green beans in a bowl. Toss with the sauce and remaining 1/2 cup of nuts, and refrigerate for 1 hour before serving. Serve chilled.

SUCCULENT SAUSAGE SQUASH SALAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
• Place butternut squash into a large bowl; toss with olive oil and salt until thoroughly coated. Spread squash in a single layer on prepared baking sheet.
• Roast in preheated oven until tender, about 30 minutes.
• Cook sausage over high heat in a skillet until well-browned, about 7 minutes. Crumble cooked sausage into large serving bowl.
• Cook apple, thyme, sage, and nutmeg over high heat in the hot skillet with the sausage grease. Stir to thoroughly brown all sides, 3 to 4 minutes. Remove with a slotted spoon and add to bowl with crumbled sausage.
• Combine balsamic vinegar and maple syrup in a small saucepan. Place over high heat. When mixture comes to a boil, reduce heat to medium-low and simmer until it begins to thicken and smells strongly acidic, about 10 minutes. Remove from heat.
• Combine roasted squash with the apple and sausage. Mix thoroughly.
• To serve, spoon salad into individual dishes and drizzle with balsamic maple reduction. Serve with a glass of ice cold milk.

BUTTERNUT SQUASH AND SAUSAGE SALAD

Steps:

• Put a baking sheet in the oven and preheat to 475 degrees F. Remove the hot baking sheet and drizzle with 2 tablespoons olive oil. Add the sausage, squash and red onion; season with salt and pepper. Drizzle with 2 more tablespoons olive oil and toss, then spread in a single layer. Return the pan to the oven and roast until the sausage and squash are lightly browned and cooked through, about 25 minutes. Remove to a plate to cool.
• Meanwhile, whisk the remaining 1 tablespoon olive oil, the vinegar, mustard, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the arugula, frisee and ricotta salata.
• Thinly slice the sausage. Add the red onion and squash to the salad, divide among plates and top with the sausage. Top with more ricotta salata.

SAUSAGE SQUASH SKILLET

Steps:

• In a large skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. Add the squash; cook for 3-4 minutes or until tender. Stir in the broth, salt and pepper. Cook 2 minutes longer or until heated through. Sprinkle with croutons.

CUCUMBER & SQUASH SALAD

Steps:

• In a small bowl, combine the first five ingredients. Drizzle with salad dressing; toss to coat.

SPAGHETTI SQUASH WITH SAUSAGE FILLING

Steps:

• Wrap squash halves in plastic wrap. Cook 1 at a time in microwave on high until tender, about 8 minutes. Pierce plastic to allow steam to escape. Cool. Meanwhile, sauté sausage, bell pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce.
• Using fork, pull out squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Season filling to taste with salt and pepper. Spoon filling into squash shells. (Can be prepared 1 day ahead. Cover; refrigerate.)
• Preheat oven to 400°F. Arrange filled squash halves on baking sheet. Sprinkle each with 1/4 cup Parmesan. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Cut each squash half in two and serve.

BUTTERNUT SQUASH STUFFED WITH PORK AND CHESTNUT SAUSAGE

Steps:

• Preheat the oven to 400°F.
• Cut the squashes in half lengthwise. Place them cut side down on a baking sheet or in a microwave-safe dish. Sprinkle lightly with water, cover loosely, and cook until squeezable but not mushy, about 40 minutes in the oven, or 10 minutes in the microwave. Remove and set aside to cool. Leave the oven on if you have used it, or preheat it now to 400°F if you haven't.
• When the squash halves are cool, scoop out and discard the seeds from each half, then make a slit in the flesh along the middle, from the blossom to the stem end of each half, taking care not to cut through the skin. Pry open the slit and push the pulp to the edges. Fill the cavity with sausage, dividing it evenly among the halves and heaping it high. Add a generous helping of bread crumbs on top and dot with butter.
• Return the squash halves, filled sides up, to the baking sheet, and pour a little water in the bottom to keep them from drying out. Bake until the sausage is no longer pink in the middle but still moist and the bread crumbs are golden, about 20 minutes. Serve hot.