This delicious combination can be eaten as is, stuffed in a squash boat, topped on quinoa or rice or pasta – any way you try it, I think you'll love it! Serves 2 as a main, 4 as a side dish.
Pesto Squash and Sausages
Recipe By Erin Grunstein
- Cooking and Prep: 40 m
- Serves: 4
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Contains:
Ingredients (8)
Main ingredients
Start Cooking
Prepare the Pesto Squash and Sausages
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Boil squash in water until it’s just tender and pierces with a fork. Don’t let it get too soft.
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In the meantime, pan fry the sausages for about five minutes in oil, allowing all sides to brown nicely. Remove from pan but leave in any juices.
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Add mushrooms and chestnuts to pan with pesto. Once nicely sautéed, add the squash, garlic and sausages. Mix until incorporated well and coated in pesto. Add in balsamic.
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Garnish with basil.
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