Mushroom, Sausage, and Butternut Squash Saute
with side salad
With butternut squash roasted ahead of time, you won't believe how quickly this elegant meal comes together. Crisp fresh sage leaves in oil to start the dish with herb flavor and then crumble the leaves over top at the end.
Dependency
Tags
Ingredients
Mushroom, Sausage, and Butternut Squash Saute:
- Shallots - 2 cloves, diced
- Oil, cooking - 2 Tbsp
- Sage, fresh - 8 leaves
- Mushrooms, any button - 8 oz, sliced (look for pre-sliced)
- Butter - 2 Tbsp
- Italian sausage, loose and raw - 12 oz
- Roasted Butternut Squash (leftover from Tuesday) - ~3 cups
Balsamic Arugula Salad with Apple:
- Mustard, Dijon - 2 tsp
- Maple syrup - 1 tsp
- Vinegar, balsamic - 1 Tbsp
- Oil, olive - 3 Tbsp
- Apples - 1, chopped
- Arugula - 6 oz
Nutrition Facts
Amount Per Serving
Calories
596
Just a moment...
% Daily Value
Total Fat
48g
74%
Just a moment...
Saturated Fat
14g
72%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
72mg
24%
Just a moment...
Sodium
1001mg
42%
Just a moment...
Total Carbohydrate
28g
9%
Just a moment...
Dietary Fiber
8g
30%
Just a moment...
Sugars
11g
Just a moment...
Protein
16g
Just a moment...
Prep
- Shallots Chop shallots. (Can be done up to 5 days ahead)
- Make vinaigrette - (Skip if made ahead for Tuesday.) Whisk together mustard, maple syrup, and vinegar. Add olive oil while whisking. Season with a pinch of salt and pepper. (Can be done up to 5 days ahead)
- Apples - Chop apples.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat cooking oil in a large saute pan over medium heat. Add sage leaves and cook on both sides until they stop sizzling and are very crisp, ~ 6 minutes total. Use a slotted spoon to remove sage leaves and set them aside.
- To remaining oil in pan, add mushrooms and butter and saute until deep golden brown, 4 to 5 minutes.
- Add shallots and sausage and saute, breaking sausage apart until cooked through, 6 to 8 minutes.
- Stir in butternut squash until heated through.
- In a large serving bowl, combine apples and arugula. Add vinaigrette until dressed to your liking.
- Crumble crispy sage over saute. Enjoy with salad on the side.
Nutrition Facts
Amount Per Serving
Calories
596
Just a moment...
% Daily Value
Total Fat
48g
74%
Just a moment...
Saturated Fat
14g
72%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
72mg
24%
Just a moment...
Sodium
1001mg
42%
Just a moment...
Total Carbohydrate
28g
9%
Just a moment...
Dietary Fiber
8g
30%
Just a moment...
Sugars
11g
Just a moment...
Protein
16g
Just a moment...
Reviews
Ratings
33 reviews
YUM. I used spicy sausage. Could use more sage next time! Also too much oil before the sausage, so my sauce was oily.
0 HelpfulVery tasty, and a good use of butternut squash. Really useful to make the squash ahead of time.
0 HelpfulMade this twice around the holidays, and it was a huge hit both times! Prepping the butternut squash ahead of time sped things up significantly.
0 Helpful