I hope I didn’t get anyones hopes up. This recipe is not “30 Minutes Meals: Thanksgiving”. It’s just another lazy recipe, similar to this one. All the flavors just reminded us of Thanksgiving, but without the dry turkey. The cranberries are tart as heck, but the squash is sweet and the sausage is herby and salty. It’s a combo that can do no wrong.
- 1 lb sausage, casing removed and crumbled (preferably Breakfast, but Italian would work nice too)
- 1 medium butternut squash or pumpkin, peeled & chopped medium
- 1/3 c fresh cranberries
- 1/4 c almond flour or crushed pork rinds
- 2 T F.O.C., melted (sausage renderings, bacon fat, olive oil, butter)
- 2 T rosemary
- 2 T sage
Heat your oven to 400ºF.
In a large saute pan, brown the sausage.
In a large oven-proof dish, add the browned sausage, squash and cranberries. In a small bowl mix together the herbs, almond flour and fat. Sprinkle on top of the squash/sausage mixture.
Place tin foil over the top and roast until the cranberries have burst and the squash is tender, about 30-40 minutes. Remove the foil from the dish and broil the top if you’d like it a bit crunchy.