Butternut squash makes a great side dish, but that doesn't mean it just has to be roasted or mashed. This recipe combines our Pastamore Basil Parmesan Dipping Oil with butternut squash, sausage, and dried cranberries. It is a great combination of flavors that will work great as a breakfast or dinner side. For this recipe I used maple chicken sausage, but your favorite sausage will work just fine.
Ingredients:
1/2 - medium butternut squash
1 Tbsp - Pastamore Basil Parmesan Dipping Oil
2 - maple chicken sausage, cooked
1/4 cup - dried cranberries
To taste - salt and black pepper
As needed - vegetable oil or cooking spray
Directions:
1. Cut off the top and bottom of the squash, cut in half from top to bottom, and remove seeds from one half. Cut off the skin of this side and store the remaining 1/2. Chop the squash into 1/2" cubes.
2. Heat a large frying pan on the stove over medium-high heat. Add enough vegetable oil or cooking spray to keep the squash from sticking and then add the butternut squash to the pan.
3. Cook the squash until it is almost fork tender (10-15 minutes). Slice the sausage on a bias into 1/2" pieces. Add to the squash along with the dried cranberries. Cook until warm.
4. Add the Pastamore Basil Parmesan Dipping Oil and season to taste with salt and black pepper. Serve and enjoy!
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