This quick recipe will quickly become a Fall favorite. The combination of spices and Italian sausage provides a nice kick balanced with the sweetness of the squash. To save time you can use fresh or frozen butternut squash that is already cubed. Pair this dish with a spinach salad for a colorful, balanced meal.
Makes 4 servings
Non-stick cooking spray
2 12-oz. packages butternut squash, cubed
1 small onion, diced
3 3-oz. links Italian chicken sausage, sliced, cooked
1 teaspoon olive oil
1/8 teaspoon dried sage
1 pinch cayenne pepper
- Preheat oven to 425-degree Fahrenheit. Spray a baking sheet with cooking spray.
- In a medium bowl, mix together the squash, onion, sausage, olive oil, sage and cayenne pepper.
- Spread the sausage and squash mixture evenly on the baking sheet and bake for 30-35 minutes or until the squash is tender.
Serving Size: 1 heaping cup
Calories: 214, Fat: 8g, Protein: 12g, Carbohydrates: 22g, Fiber: 4g, Sodium: 600mg
Adapted from: https://www.diabetesfoodhub.org/recipes/butternut-squash-with-italian-sausage.html