Turkey Sausage with Butternut Squash & Broccoli Rabe Recipe
By ldelmas
Need something quick but satisfying to feed the family on a busy night? With only 6 main ingredients you can whip up this filling and nutrient packed meal in no time!
P.S. We like things spicy in our family, so the red pepper is totally optional!
Turkey Sausage with Butternut Squash & Broccoli Rabe
Ingredients
16 oz Broccoli rabe
20 oz cubed butternut squash (I buy pre-cut for busy weeknights)
4 coves garlic
1/2 tsp. crushed red pepper
1/2 cup shaved Parmesan cheese
1 TB pine nuts
2 lb Italian Turkey sausage (hot or mild, up to you) Olive oil water salt pepper
Directions
Prepare Ingredients
Preheat oven to 425F. Rinse broccoli rabe and cut crosswise into 1-inch pieces. Halve butternut squash. Thinly slice garlic.
Roast Squash
On baking sheet or board, toss squash with @ TB olive oil, salt and pepper. Arrange in a single layer and roast until tender, about 20 minutes.
Roast Broccoli Rabe
While squash roasts, on a separate baking sheet or board, toss broccoli rabe with 2-3 Tb olive oil, garlic, crushed red pepper, shaved Parmesan, salt and pepper to taste.
Arrange in a single layer and roast until tender, about 8 minutes.
Toast Pine Nuts
While veggies roast, place pine nuts in a small pan over medium heat. Toast, stirring until golden brown, around 3-5 minutes. Keep stirring because they can easily burn, and that doesn’t taste good.
Remove from pan when golden and set aside.
Cook Sausage
Heat 2 TB olive oil in medium pan over medium heat. Add turkey sausage and cook until browned all over, turning, 8-10 minutes. Add 1/2 cup water, scrape up brown bits from bottom of pan and cover. Cook until sausage is cooked through, about 5-8 more minutes.
Plate & Serve
Divide squash and broccoli rabe between plates and spoon over liquid from pan. Halve turkey sausage on diagonal and place over veggies. Garnish with toasted pine nuts and Enjoy!
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All my best,
Stacey
- 1
Ingredients
- 16 oz 16 oz Broccoli rabe
- 20 oz 20 oz cubed butternut squash (I buy pre-cut for busy weeknights)
- 4 4 coves garlic
- 1/2 tsp. 1/2 tsp. crushed red pepper
- 1/2 cup 1/2 cup shaved Parmesan cheese
- 1 TB 1 TB pine nuts
- 2 lb 2 lb Italian Turkey sausage (hot or mild, up to you) Olive oil water salt pepper
Preparation
Step 1
Prepare Ingredients
Preheat oven to 425F. Rinse broccoli rabe and cut crosswise into 1-inch pieces. Halve butternut squash. Thinly slice garlic.
Roast Squash
On baking sheet or board, toss squash with @ TB olive oil, salt and pepper. Arrange in a single layer and roast until tender, about 20 minutes.
Roast Broccoli Rabe
While squash roasts, on a separate baking sheet or board, toss broccoli rabe with 2-3 Tb olive oil, garlic, crushed red pepper, shaved Parmesan, salt and pepper to taste.
Arrange in a single layer and roast until tender, about 8 minutes.
Toast Pine Nuts
While veggies roast, place pine nuts in a small pan over medium heat. Toast, stirring until golden brown, around 3-5 minutes. Keep stirring because they can easily burn, and that doesn’t taste good.
Remove from pan when golden and set aside.
Cook Sausage
Heat 2 TB olive oil in medium pan over medium heat. Add turkey sausage and cook until browned all over, turning, 8-10 minutes. Add 1/2 cup water, scrape up brown bits from bottom of pan and cover. Cook until sausage is cooked through, about 5-8 more minutes.
Plate & Serve
Divide squash and broccoli rabe between plates and spoon over liquid from pan. Halve turkey sausage on diagonal and place over veggies. Garnish with toasted pine nuts and Enjoy!