‘Tis the season — pumpkin season — and let’s not forget butternut squash season, too!
As far as cooking goes, this is my favorite season. It’s the time of year when the flavors are just as spectacular as the colors, and the hues on your plate are just as warm and bright as those on the trees.
Taste of Home magazine’s October/November 2020 issue is filled with recipes using pumpkins, butternut squash and sweet potatoes. Those orange veggies are delicious in desserts, and also in savory dishes like Pumpkin and Chicken Sausage Hash.
The recipe from Valerie Donn of Michigan features either 2 cups of cubed fresh pumpkin or butternut squash — I chose to use the squash. I tweaked her recipe just a bit by roasting the cubed squash first in a 400-degree Fahrenheit oven for about 45 minutes, turning the squash about halfway through, until nicely caramelized. Afterward, I heated 2 tablespoons of olive oil in a skillet and cooked the chopped onion and peppers for about 10 minutes, adding garlic powder, salt and pepper. I then added sliced apple chicken sausage links, and the squash, to reheat.
For breakfast — or any time of day — the hash is even better topped with a fried egg or two. With the leftover roasted squash, I chose to top a spring mix salad for lunch — another way to extend the flavors of fall!
Ingredients:
- 2 tablespoons olive oil
- 2 cups cubed fresh pumpkin or butternut squash
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped onion
- 1 package (12 oz.) fully cooked apple chicken sausage links or flavor of your choice, cut into 1/2-inch slices
- 1 cup sliced fresh mushrooms (We omitted these.)
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 1 tsp. garlic powder
- 1/4 cup minced fresh parsley
Directions:
In a skillet, heat oil over medium heat. Add pumpkin; sprinkle with salt and pepper. Cook and stir until crisp-tender, 8-10 minutes. Add the onion; cook 3 minutes longer. Add sausage, mushrooms (if using), red and green peppers, and garlic powder. Cook and stir until the pumpkin is tender, 10-12 minutes. Top with parsley before serving.
Taste of Home magazine is available at Whitehall Public Library or on Libby/Overdrive, here.
