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  1. Meal plansMeal plans
  2. Cheesy Groun…té with SageCheesy Ground Sausage, Butternut Squash & Fennel Sauté with Sage
Cheesy Ground Sausage, Butternut Squash & Fennel Sauté with Sage

Cheesy Ground Sausage, Butternut Squash & Fennel Sauté with Sage

646 calories•40 min

Ingredients

  • butternut squash1 ½ small
  • chicken or vegetable broth12 fl oz
  • fennel bulbs3
  • fresh sage1 small pkg
  • ground pork sausage1 ½ lb
  • Parmesan cheese6 oz
  • yellow onions1 ½ medium
  • black pepper¾ tsp
  • extra virgin olive oil¼ cup
  • Italian seasoning1 tbsp
  • salt½ tbsp

Nutrition Facts

  • Fats62%
  • Carbs19%
  • Proteins19%
646Calories
Total fat46g
Net Carbs23g
Protein30g
Sugars9g

Cookware

  • Oven Mitts
  • Measuring Spoons
  • Measuring Cups
  • Large Pot
  • Grater
  • Colander
  • Baking Dish
  • Vegetable Peeler
  • Stirring Spoon
  • Mixing Bowls
  • Cutting Board
  • Chef's Knife

Instructions

  • STEP 1

    Wash and dry the fresh produce.

    • 1 ½ small butternut squash
    • 3 fennel bulbs
    • 1 small pkg fresh sage
  • STEP 2

    Trim and peel each squash; halve lengthwise, scrape out the seeds and medium dice. Place in a medium bowl and set aside.

  • STEP 3

    Preheat a large pot over medium heat.

  • STEP 4

    While the pot heats up, peel, halve, and small dice onions.

    • 1 ½ medium yellow onions
  • STEP 5

    Once the pot is hot, add oil and swirl to coat the bottom. Add onion and sausage; cook, breaking the meat apart with a spoon, until sausage is browned and crumbly, 7-8 minutes.

    • 2 tbsp extra virgin olive oil
    • 1 ½ lb ground pork sausage
  • STEP 6

    Meanwhile, trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons.

  • STEP 7

    When the sausage is done, add fennel to the pot. Cook, stirring occasionally, until fennel is softened and caramelized, 5-7 minutes. Transfer sausage, onion, and fennel to a plate.

  • STEP 8

    Return pot to medium heat, add more oil, and swirl to coat the bottom. Add squash and spices to the pot. Cook, undisturbed, until the squash is just starting to brown, 3-4 minutes.

    • 2 tbsp extra virgin olive oil
    • 1 tbsp Italian seasoning
    • 1 ½ tsp salt
    • ¾ tsp black pepper
  • STEP 9

    Add broth to the pot and stir to combine. Cover and continue to cook, stirring occasionally, until the liquid has evaporated and squash is tender, 5-6 minutes more.

    • 12 fl oz (1 ½ cups) chicken or vegetable broth
  • STEP 10

    Meanwhile, preheat oven to broil on high and position the rack in the upper third of the oven.

  • STEP 11

    Finely grate Parmesan. Place in another medium bowl and set aside.

    • 6 oz Parmesan cheese
  • STEP 12

    Pick sage leaves off the stems; discard stems and mince half of the leaves. (Reserve remaining sage for serving.)

  • STEP 13

    When the squash is done, return sausage, onion, and fennel to the pot along with minced sage. Stir to combine.

  • STEP 14

    Transfer sausage and veggie sauté to a large baking dish, then sprinkle with Parmesan.

  • STEP 15

    Place baking dish in the oven and broil until cheese is melted and golden, about 5 minutes. Remove from oven.

  • STEP 16

    To serve, divide sauté between plates or bowls. Top with reserved sage and enjoy!

Cheesy Ground Sausage, Butternut Squash & Fennel Sauté with Sage

Cheesy Ground Sausage, Butternut Squash & Fennel Sauté with Sage

646 calories•40 min

Ingredients

  • butternut squash1 ½ small
  • chicken or vegetable broth12 fl oz
  • fennel bulbs3
  • fresh sage1 small pkg
  • ground pork sausage1 ½ lb
  • Parmesan cheese6 oz
  • yellow onions1 ½ medium
  • black pepper¾ tsp
  • extra virgin olive oil¼ cup
  • Italian seasoning1 tbsp
  • salt½ tbsp

Nutrition Facts

  • Fats62%
  • Carbs19%
  • Proteins19%
646Calories
Total fat46g
Net Carbs23g
Protein30g
Sugars9g

Cookware

  • Oven Mitts
  • Measuring Spoons
  • Measuring Cups
  • Large Pot
  • Grater
  • Colander
  • Baking Dish
  • Vegetable Peeler
  • Stirring Spoon
  • Mixing Bowls
  • Cutting Board
  • Chef's Knife

Instructions

  • STEP 1

    Wash and dry the fresh produce.

    • 1 ½ small butternut squash
    • 3 fennel bulbs
    • 1 small pkg fresh sage
  • STEP 2

    Trim and peel each squash; halve lengthwise, scrape out the seeds and medium dice. Place in a medium bowl and set aside.

  • STEP 3

    Preheat a large pot over medium heat.

  • STEP 4

    While the pot heats up, peel, halve, and small dice onions.

    • 1 ½ medium yellow onions
  • STEP 5

    Once the pot is hot, add oil and swirl to coat the bottom. Add onion and sausage; cook, breaking the meat apart with a spoon, until sausage is browned and crumbly, 7-8 minutes.

    • 2 tbsp extra virgin olive oil
    • 1 ½ lb ground pork sausage
  • STEP 6

    Meanwhile, trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons.

  • STEP 7

    When the sausage is done, add fennel to the pot. Cook, stirring occasionally, until fennel is softened and caramelized, 5-7 minutes. Transfer sausage, onion, and fennel to a plate.

  • STEP 8

    Return pot to medium heat, add more oil, and swirl to coat the bottom. Add squash and spices to the pot. Cook, undisturbed, until the squash is just starting to brown, 3-4 minutes.

    • 2 tbsp extra virgin olive oil
    • 1 tbsp Italian seasoning
    • 1 ½ tsp salt
    • ¾ tsp black pepper
  • STEP 9

    Add broth to the pot and stir to combine. Cover and continue to cook, stirring occasionally, until the liquid has evaporated and squash is tender, 5-6 minutes more.

    • 12 fl oz (1 ½ cups) chicken or vegetable broth
  • STEP 10

    Meanwhile, preheat oven to broil on high and position the rack in the upper third of the oven.

  • STEP 11

    Finely grate Parmesan. Place in another medium bowl and set aside.

    • 6 oz Parmesan cheese
  • STEP 12

    Pick sage leaves off the stems; discard stems and mince half of the leaves. (Reserve remaining sage for serving.)

  • STEP 13

    When the squash is done, return sausage, onion, and fennel to the pot along with minced sage. Stir to combine.

  • STEP 14

    Transfer sausage and veggie sauté to a large baking dish, then sprinkle with Parmesan.

  • STEP 15

    Place baking dish in the oven and broil until cheese is melted and golden, about 5 minutes. Remove from oven.

  • STEP 16

    To serve, divide sauté between plates or bowls. Top with reserved sage and enjoy!

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