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A Haiku:

How We Love Thee Fall

Pumpkins, Leaves, Cold Clear Crisp Days

Get In Your Kitchen!

Fall is deep upon us. Having to throw an extra blanket on the bed and donning the slippers before trying to find your way to the bathroom in the middle of the night, can only mean one thing: WINTER SQUASHES ARE HERE!!!!!

Oh man, we love our squashes. We’re venturing out a little and trying our hand at new squashes this year too. We’ve already tried a Sweet Mama squash (in the Kabocha family) and are eyeing a few others too as the nights get colder and we look for those healthier comfort foods.

Below is the recipe that will not only bring tons of comfort to your belly but it’s looks pretty amazing with the deep orange pumpkin and the wilted spinach mixed in. The fun thing about this recipe is you can change it up in so many ways just using the three basic ingredients: Squash, Sausage and Spinach. Try a different squash. Try a different Sausage. Try a different leafy green. Mix up your spices and BAM BAM BAM a totally new creation!

(oh looky there it’s a one picture recipe again!)

pumpkin and italian sausage

Enjoy!

Paleo Curried Roasted Sugar Pumpkin and Italian Sausage

Ingredients:

  • 1 Sugar Pumpkin (seeded, peeled and cubed)
  • 1 lb Favorite Sausage (we used spicy Italian – remove casings)
  • 4 Cloves of Garlic (more or less depending on your taste buds)
  • 4 Cups Spinach
  • 1 Tsp Curry Paste
  • 1 Tsp Olive Oil (to lightly coat squash prior to roasting)

Preheat oven to 350F

This is seriously a super easy recipe. No seriously. Easy Peasy. It’s even easier if you don’t feel like peeling the sugar pumpkin first. You can just cut it in half, remove seeds then roast (flat half down) until fork can poke through the skin. When we cook a squash we tend to remove the outer shell first. If you cut the skin off, then cube, lightly coat with olive oil and roast until tender (about 20-30 minutes depending on oven). Halfway through the roasting process add the cloves of garlic and finish roasting.

While pumpkin is roasting, remove casings from sausage and in saute pan cook thoroughly on medium heat.

Here’s where timing gets a little tricky. We all want to eat hot foods during the colder months so the best way to do this is: Begin roasting. When you add the garlic cloves to roasting pumpkin, then start sausage.

About the time the sausage is done, so will the pumpkin. Remove sausage from saute pan but leave the delicious drippings (if you save fat for future cooking then remove half and save) otherwise dispose of half. Turn down burner to low and wilt spinach slightly in remaining sausage drippings.

In food processor add sweet pumpkin (if you roasted it in half you MUST remove the skin first), garlic, and curry paste. Pulse until mashed to your preference. Add spinach and pulse just a few times to mix.

Plate sausage in mound (did we just say mound???) and top with amazing curried pumpkin. Eat like it’s going out of style then head back to your favorite farmer’s market or store for more winter squashes because the possibilities are endless!

~ Now that’s good eatin folks!

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