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Export date: Tue Sep 21 5:05:16 2021 / +0000 GMT

Acorn Squash, Chicken Sausage and Sage Brown-Butter Bowl


Acorn Squash, Chicken Sausage and Sage Brown-Butter Bowl

A simple recipe that celebrates the flavors of fall. Use your chef's intuition to select a chicken sausage with a flavor profile that will complement the dish. 

  • 2 small acorn squash (about 1 pound each)
  • 2 tablespoons olive oil, divided
  • 1 (12-ounce) package fully cooked chicken sausage, cut into ½-inch slices
  • 5 ounces baby spinach, roughly chopped
  • 2 teaspoons lemon juice
  • ¼ cup salted butter
  • 1 tablespoon minced sage leaves
  1. Preheat oven to 425°. Line a medium baking sheet with parchment paper. Slice each squash widthwise, and scoop out seeds with a spoon. Using 1 tablespoon olive oil, brush cut side of squash, and sprinkle lightly with salt. Place cut side down on baking sheet. Roast for 25 minutes, until easily pierced with a fork.

  2. Meanwhile, heat remaining 1 tablespoon olive oil in a large sauté pan over medium heat. Add sausage in a single layer, and sauté for about 5 minutes, until lightly browned. Add spinach, and cook for 2 minutes, until wilted. Stir in lemon juice. 

  3. In a small saucepan, heat butter and sage over medium heat. Cook for 3–4 minutes, stirring occasionally, until butter lightly browns and releases a nutty aroma.

  4. Fill each squash with sausage and spinach, and drizzle with brown butter.