Sweet Sausage Butternut Squash Bell Pepper Packets Recipes

SAUSAGE AND PEPPER PACKETS

Steps:

• Prepare a grill for medium-high heat. Lay two 18-inch-long sheets of heavy duty aluminum foil on a flat surface.
• Cut a long lengthwise slit in each sausage about two-thirds of the way through and flatten gently so it opens like a book. Divide the sausages between the 2 pieces of foil. Toss the peppers and onions with the oil, oregano, 1 teaspoon salt and 1/2 teaspoon pepper and divide evenly between the foil pieces.
• Fold and seal the edges of each packet. Grill 17 to 20 minutes; the sausages will be charred with grill marks on the bottom and the vegetables will be tender. Carefully open the packets, watching for the escaping steam. If necessary, throw the packets back on the grill, unsealed, for a few more minutes. Garnish with the parsley.

SPICY SHEET-PAN SAUSAGE AND SQUASH

Steps:

• Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into 1/2-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.
• When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.
• In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.

GRILLED MAPLE SAUSAGE AND BUTTERNUT SQUASH FOIL PACKS

Steps:

• Heat coals or gas grill for direct heat. Cut four 18x12-inch sheets of heavy-duty aluminum foil. Place sausage, squash and bell pepper on each foil sheet. Sprinkle with onions.
• Mix syrup, orange juice and salt in small bowl; pour over sausage mixture on foil sheets. Fold foil over sausage mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 6 inches from medium heat 35 to 40 minutes or until sausage is thoroughly heated and squash is tender. Place packets on plates; unfold foil.

BUTTERNUT SQUASH & SWEET SAUSAGE SOUP

Steps:

• Lightly coat the squash with olive oil (I use Black Truffle flavored olive oil from Trader Joes) and season with salt and pepper. Put in roasting pan with one cup water in bottom. Bake in 350 degree oven until tender, about 45 minutes to 1 hour. When done, scoop out flesh into bowl.
• Cook sausage and onion in large pot with small amount of olive oil until onion is translucent. Add garlic, sage, marjoram and cook, stirring constantly for 1 minute. Add the cooked squash and chicken broth, stir and bring to boil. Reduce heat and simmer for 30 minutes. Salt & pepper to taste.
• Pulse in blender in batches. Carefully - mixture is very hot. Stir in cider vinegar and cream and keep warm over low heat.
• Serve with a dollop of sour cream. I put a small dollop of Pesto alla Genovese from Trader Joes on top of the sour cream.

SWEET SAUSAGE, BUTTERNUT SQUASH & BELL PEPPER PACKETS

Steps:

• Prepare grill for about medium heat.
• In large bowl mix up sausage pieces, squash pieces,peppers and onions.
• Combine syrup, orange juice, salt and pepper and mix well.
• Divide sausage, squash,peppers and green onion onto four large pieces of heavy duty aluminum foil (big enough square to make a foil"packet" out of) Equally pour syrup mixture over each sausage packet.
• Fold up packets with a tight seal, leaving a little room for heat expansion.
• Put packets on grill over medium heat for approximately 35-40 minutes, or until squash is tender.
• If your seal is tight enough, using oven mitts, rotate the packets a few times throughout cooking to"coat" the ingredients inside with the syrup mixture.
• If you can't, you can baste everything when you open them.
• To check sqaush for tenderness, I will just cut a small opening in the foil big enough to poke a fork in and test a squash cube.
• BE CAREFUL of the steam!