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Ingredients
- 1 small butternut squash
- 1 medium sweet onion
- 6-10 links of sausage (pork or chicken)
- 1/4 cup coconut milk
- 1/2 tablespoon of cinnamon
- Tony Chachere’s seasoning to taste
Preparation
Step 1
Directions:
Pre-heat oven to 400 degrees.
Cut sausage into cubes or slices. (Mike used a free range turkey sausage from a local farm that contains turkey breast and thigh meat, green onions and spices).
Slice/dice onion.
Split squash in half lengthwise, remove the seeds, and place upside down on roasting pan.
Cook until soft (about 30-45 minutes).
Brown sausage and onions in a pot.
Scoop squash out of shell and into the pot with the sausage. Stir, adding seasoning and coconut milk.
Serve hot, or refrigerate and re-heat the next day.
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