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Succulent Sausage Squash Salad

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Succulent Sausage Squash Salad



Ingredients :

  • 1 small butternut squash – peeled, seeded, and cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 4 ounces ground breakfast sausage
  • 2 large apples, diced into 1/2-inch cubes
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon ground sage
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup balsamic vinegar
  • ¼ cup maple syrup
  • Methods :

  • Step 1

    Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.

  • Step 2

    Place butternut squash into a large bowl; toss with olive oil and salt until thoroughly coated. Spread squash in a single layer on prepared baking sheet.

  • Step 3

    Roast in preheated oven until tender, about 30 minutes.

  • Step 4

    Cook sausage over high heat in a skillet until well-browned, about 7 minutes. Crumble cooked sausage into large serving bowl.

  • Step 5

    Cook apple, thyme, sage, and nutmeg over high heat in the hot skillet with the sausage grease. Stir to thoroughly brown all sides, 3 to 4 minutes. Remove with a slotted spoon and add to bowl with crumbled sausage.

  • Step 6

    Combine balsamic vinegar and maple syrup in a small saucepan. Place over high heat. When mixture comes to a boil, reduce heat to medium-low and simmer until it begins to thicken and smells strongly acidic, about 10 minutes. Remove from heat.

  • Step 7

    Combine roasted squash with the apple and sausage. Mix thoroughly.

  • Step 8

    To serve, spoon salad into individual dishes and drizzle with balsamic maple reduction. Serve with a glass of ice cold milk.

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