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Recipe by Erin Grunstein

Pesto Squash and Sausages

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Pesto Squash and Sausages
Meat Meat
Easy Easy
4 Servings
Allergens

Contains

- Tree nuts
40 Minutes
Diets
- Paleo - Low Carb

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.

Ingredients

Main ingredients

  • 1 tablespoon avocado oil

  • 1 butternut squash, peeled, seeds removed and cubed

  • 2 sausages

  • 1–2 boxes mushrooms, gills removed and sliced

  • 1 (3-ounce) bag Gefen Chestnuts (you can use 2 bags, they’re just so good), sliced

Directions

Prepare the Pesto Squash and Sausages

1.

Boil squash in water until it’s just tender and pierces with a fork. Don’t let it get too soft.

2.

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.

3.

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.

4.

Garnish with basil.

Recipe tags

butternut squash Erin Grunstein erin.eats.mtl fall flavors paleo sausages squash
Pesto Squash and Sausages

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