Here is a great dish that is just a simple, good combination of flavors and really, isn't that what eating is all about?
It's sausage and butternut squash.
2nd Man took a butternut squash, peeled it and diced it into little cubes. Instead of roasting them in the oven like one might normally do, these are cooked in a skillet with a little olive oil and salt and pepper (to taste). Cook over medium heat.
Next he minced up two small shallots...
...and added them to the sautéing squash.
Finally, he sliced up a pound of Andouille sausage. Andouille is a specially seasoned sausage that works wonderfully with the sweetness of the squash.
This sausage is fully cooked (at least the kind we get) so it's just a matter of sautéing it with the other ingredients until everything starts to get a few brown bits (flavor!) and the squash is fork tender.
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| Butternut squash with Andouille sausage dinner |
We served it with a side of mashed potatoes and was just delicious. We love the combination of flavors because it reminds us of the flavors of Fall or Winter. I know we're in Spring now (at least in this part of the world) but if you can get butternut squash and sausage, it's good anytime of year.
Now that looks delicious and very pleasing to the eye
ReplyDeleteThanks and yes it has a nice color palette too. We eat with our eyes first, right?
Deletelooks scrumptiious! but i see only one thing missing - an over-easy fried egg on top of it! or maybe a poached egg? just to bring the dish to the next level of of food "fit for ONLLLY A KING? OR 2 KINGS???"
ReplyDeletesending love to you both, as always! your friend,
kymber
OOOH that sounds wonderful, ha! And yep, fit for two kings. ;-). Hugs to you always.
DeleteLooks delicious.
ReplyDeletexx
Thank you for that!
DeleteI knew when you spoke of the andouille sausage, you had to be somewhere in the deep deep South, close to Louisiana.
ReplyDeleteLOL! Yep, we're in Houston (well our city living is in Houston, the farm is West and North). Visited Louisiana frequently when my parents lived there. Thanks for stopping by!!!
DeleteThat does look and sound delicious! Even though it is spring, so many of the foods and dishes we love about spring and summer are just not ready, at least locally at the farmer's market.
ReplyDeleteYep that's so very true.
DeleteWonderful meal, well done 2nd man! We're still eating canned sweet potatoes and loving it even though it's spring. So glad I went to all the trouble last fall. We eat half of the canned quart jar and then I make sweet potato muffins from the rest.
ReplyDeleteOh I love sweet potatoes. I didn't know you could can them, I must have missed your post. I'll have to check it out. I'm guessing pressure canning? And sweet potato muffins? YUM!!!
DeleteThis looks so good and colorful! I like that it's all in one skillet. I never thought of sautéing the butternut squash - good idea. 2nd Man definitely needs to write a cookbook!!
ReplyDeleteYep, the small surface area (little cubes) makes it cook much faster. You are too sweet I'll pass it along to him, ha.
DeleteOh, I can see that with sweet potatoes! Yum!!!
ReplyDelete(you need to put some greens with that plate!!--sorry, I'm a mom!--LOL!)
Those would work great! And yep, um, greens. Yes ma'am. HA!
Delete1st Man,
ReplyDeleteLooks amazingly good! I've not yet had Andouille sausage, is it spicy?
It's not hot spicy, but it's spicy. There is no heat it's more just like a vibrant taste of spices. Although I guess maybe being objective, people who don't like spicy might not like it.
DeleteLooks delicious, right up my alley for comfort food. I LOVE mashed potatoes too!
ReplyDeleteThanks!! Yep, mashed potatoes are one of my faves too. Creamy, chunky, buttery, with flavors, I love it all ways, ha.
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