Flavorgod Seasoningsのインスタグラム(flavorgod) - 9月28日 03時57分

ROASTED BUTTERNUT SQUASH & SAUSAGE - Perfect Dish for Fall‼️
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This savory side dish is so good – it's a great addition to your favorite fall meals. Flavorgod HIMALAYAN PINK SALT AND PEPPER gives this recipe a little extra kick, while the spicy Italian sausage provides the rest.
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>From @paleo_newbie_recipes:
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INGREDIENTS
1 large butternut squash, peeled, seeded and cut into about 1/2-inch chunks
2 Tablespoons olive oil
1 pound hot Italian sausage (bulk, not links)
3/4 teaspoon Flavorgod HIMALAYAN PINK SALT AND PEPPER
3-4 Tablespoons pure maple syrup
1/4 cup water
3 slices of bacon, chopped
Chopped fresh rosemary or thyme (optional garnish)
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INSTRUCTIONS
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1.Peel, seed and cut a large butternut squash into 1/2" chunks – for about 1-pound of chopped squash total. --
2. Preheat oven to 425ºF.
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3. Add squash chunks to a large mixing bowl and drizzle with the olive oil. Next add in the raw bulk Italian sausage, breaking it into chunks, and mixing it through with the squash chunks. Season with salt, pepper and Flavorgod HIMALAYAN PINK SALT AND PEPPER.
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4. Place squash/sausage mixture in an oven-proof baking dish – an 8" x 8" size or slightly larger should work well. Drizzle with maple syrup, then add the 1/4 cup of water.
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5. Bake uncovered on center rack at 425ºF for about 35-45 minutes, or until squash chunks are tender and sausage cooked though. Meanwhile, fry about 3 slices of bacon, rough chop, and set aside.
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6. Use slotted spoon to transfer to a serving dish, allowing any remaining water to drain.Taste and add additional maple syrup or seasonings if needed. Finally, stir chopped bacon bits through the mixture. Garnish with optional rosemary or thyme. Serve warm and enjoy.

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