PASTA WITH BUTTERNUT SAUCE, SPICY SAUSAGE AND BABY SPINACH

INGREDIENTS

• 11 oz 4 links spicy chicken Italian sausage
• 1 lb butternut squash, peeled and diced
• 1 tbsp whipped butter
• 10 oz pasta, wheat or gluten-free
• 1/4 cup shallots, minced
• 3 cloves garlic, minced
• 2 cups baby spinach, roughly chopped
• 2 tbsp fresh shaved parmesan cheese
• 4 sage leaves, sliced thin
• kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
• Remove squash with a slotted spoon and place in a blender, blend until smooth.
• Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
• Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
• Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes.
• Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
• Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
• Serve with additional parmesan cheese on the side if desired.

Breakfast Casserole

Ingredients

1 lb Sage sausage, browned

1/2 lb. baked, cooked, chopped

8 oz. pre-cooked ham, diced

1 (8oz) packaged crescent roll dough

2/3 (30 oz) shredded hashbrowns cooked and lightly salted

8 oz shredded sharp cheddar cheese, divided

1 cup green pepper, diced

5 oz grape tomatoes, halved

6 large eggs

1/4 milk or half and half

 1t cayenne pepper

Instructions

Preheat oven to 400 degrees, spray a 9x13 baking dish.  Unroll dough and lay flat across bottom of baking dish.  In a large mixing brown combine sausage, potatoes, bell pepper, tomatoes, and 2/3 of cheese.  Evenly spoon mixture over dough.  In a medium bowl whisk together eggs, milk, and cayenne pepper, pour evenly over top of mixture.  Sprinkle with remaining cheese and chopped bacon.  

Bake 40-45 minutes, or until eggs are set, and bottom crust is done.  

Sausage Egg Roll In A Bowl

Sausage Egg Roll In A Bowl

1 lb. ground pork sausage
6 cups coleslaw mix or shredded cabbage
1 T. ginger, minced (optional)

1 T. soy sauce

1/4 cup chopped green onions (optional)
1 T. sesame oil

Heat a larges skillet over medium heat, Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
Add the coleslaw mix, garlic, ginger and soy sauce to the the skillet with the sausage.  cook for 3-4 minutes or until cabbage has softened a bit.
Remove from the heat and top with the green onions and drizzle sesame oil.
Serve immediately.