Weak in the Knees Sausage Saute
- 1 cup slivered almonds
- 1 pound bulk sage sausage
- 2 tablespoons butter
- 3 tablespoons minced garlic
- 1 red onion, sliced in half moons
- 1 large butternut squash, peeled and diced into 1/2-inch cubes
- 1/4 cup chicken stock
- 4 cups baby spinach leaves
- 1 cup dried cranberries
- 1 tablespoon chopped parsley leaves
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- In a large deep saute pan over medium-high heat, add the almonds.
- Toast, tossing frequently, until lightly browned, approximately 1 to 2 minutes.
- Remove the almonds from the pan and set aside.
- In the same pan, add the sausage.
- Cook, while breaking it up with a wooden spoon, until browned through, about 5 to 6 minutes.
- Remove the sausage to a paper towel lined plate to drain.
- Add 2 tablespoons of butter to the pan and let the butter brown for 1 minute.
- Add the garlic and onion and cook until softened, about 1 to 2 minutes, then add the squash.
- Cook until the squash begins to color, about 5 to 6 minutes.
- Stir in the chicken stock and continue cooking until the squash is tender, about 10 to 12 minutes.
- Add the spinach, cranberries, parsley, salt and pepper and toss to combine.
- Return the sausage and the almonds to the pan.
- Toss well and heat through.
- Transfer the mixture to a serving bowl and serve.
almonds, sausage, butter, garlic, red onion, butternut squash, chicken stock, baby spinach, cranberries, parsley, kosher salt, cracked black pepper
Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/weak-in-the-knees-sausage-saute-recipe.html (may not work)