Can I tell you a secret?
I love farmers markets.
I love them as much as pumpkins, puppies and pizza.
I know, right?
My town is blessed to have a fabulous weekly farmers market
that showcases a wonderful variety of locally grown produce, made-from-scratch
baked goods, and handmade food products.
It is the perfect outlet to meet farmers,
makers and creators; sample delicious products; meet friends for dinner; and
pick up some groceries.
The abundance of beautiful vegetables on display at farmers’
stands this month provided me with the inspiration to work on new recipes, handpicked
for the season.
Butternut Squash, Sausage and Sage
This recipe relies on a spiralizer to create noodle-like strands of squash. If you don’t have a spiralizer, use a vegetable peeler to make long shreds of squash instead.
Since you only need the top half of the butternut squash in this recipe, save the other half for another day and use it to make the Autumn Salad. Serves 4.
This recipe relies on a spiralizer to create noodle-like strands of squash. If you don’t have a spiralizer, use a vegetable peeler to make long shreds of squash instead.
Since you only need the top half of the butternut squash in this recipe, save the other half for another day and use it to make the Autumn Salad. Serves 4.
8 ounces spaghetti
Half of a medium butternut squash, about 12 ounces
2 tablespoons olive oil
8 ounces sweet Italian sausage, casings removed
2 cloves garlic, minced
1/4 cup fresh sage leaves, chopped
1/4 teaspoon crushed red pepper flakes
3/4 cup dry white wine
2 cups kale, chopped
1/4 half-and-half
1 tablespoon whole-grain mustard
2 ounces sharp cheddar cheese, shredded
Half of a medium butternut squash, about 12 ounces
2 tablespoons olive oil
8 ounces sweet Italian sausage, casings removed
2 cloves garlic, minced
1/4 cup fresh sage leaves, chopped
1/4 teaspoon crushed red pepper flakes
3/4 cup dry white wine
2 cups kale, chopped
1/4 half-and-half
1 tablespoon whole-grain mustard
2 ounces sharp cheddar cheese, shredded
Cook pasta according to directions
Peel the butternut squash and spiralize on a thin noodle
setting. Cut any very long strands in half.
In a large skillet, heat oil over medium heat. Add sausage
and cook, breaking it up with a spoon until beginning to brown, 6 to 8 minutes.
Add garlic, sage, red pepper and cook, stirring about 1 minute.
Add butternut squash and toss to combine. Add wine and cook,
covered, until the squash Is just tender, 3 to 5 minutes.
Add kale and toss to combine. Stir in cream and mustard and
simmer until slightly thickened, 1 to 2 minutes. Fold in cheese.
(Recipe adapted from womensday.com)
Can I tell you another secret?
I love you too!
Thanks for reading.
