Here’s a quick, easy dinner for two. The sweetness of the squash is complemented by the tangy tomatoes and spicy meatless sausage. You’ll want some crusty bread to go with this, or perhaps you’d like to serve this over a grain, like farro or rice. I’ve made this dish for years, and only just now formulated an actual recipe. See last week’s recipe if you’d like to try your hand at making your own meatless sausage.
2 Tbsp. olive oil, divided
½ pound meatless sausages, such as Beyond Sausage
3 to 4 cups butternut squash cut into ½-inch cubes (about 1 pound)
½ cup diced red onion
2 Tbsp. minced fresh sage
14.5-ounce can whole peeled tomatoes
½ tsp. salt (or more, to taste)
¼ to ½ tsp. crushed red pepper flakes
1. Slice the sausages diagonally to expose the maximum surface area for browning.
2. Warm a large sauté pan and add one Tbsp. olive oil. Pan-fry the sausage slices on medium heat until nicely browned on both sides, about 10 minutes. Transfer the sausage to a bowl and set aside.
3. Add one Tbsp. more olive oil to the pan. Add the squash cubes, onion, and sage. Cook and stir for 12 minutes or so, until browned.
4. Add the canned tomatoes, with their juices, and turn the heat to low. Break up the tomatoes a little with a spatula, then cover the pan and cook for eight to 10 minutes, until the squash is tender.
5. Add the sausage back into the pan and add salt and red pepper to taste. Cover the pan and cook for another two minutes until heated through.
Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at [email protected].
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