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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.
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
1/4 cup basil pesto, homemade or store-bought
1 clove garlic, peeled
1 teaspoon Tuscanini Balsamic Vinegar
Boil squash in water until it’s just tender and pierces with a fork. Don’t let it get too soft.
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.
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.
Garnish with basil.
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