Spicy Turkey Sausage with Butternut Squash Puree

When I left my office yesterday, it was pretty cold. By the time the subway got above ground in Queens, there was snow. I had absolutely no interest in going to the store, but my friend pointed out that if I didn’t go now, I wasn’t going to go all weekend. She had a point. I made it to the store and when I left, this is what I walked out to:


On the upside, it’s nice to experience the snow while it is happening, because around here it doesn’t stay nice for long. Already this morning it’s slushy and gray and all I could think about on my brief trip to Dunkin’ Donuts was “I wish this would just melt already!”

So lucky for me, I thought ahead enough to stock up on foods for the entire weekend, starting with this meal that was inspired by a pasta dish over at Skinny Taste. It uses a lot of the same ingredients but substitutes rice for pasta. And of course a bit more salt and the with the addition of butter. Enjoy!

Spicy Turkey Sausage with Butternut Squash Puree

  • 1 butternut squash, cut into 2″ pieces
  • EVOO
  • 1 shallot, thinly sliced
  • salt and pepper, to taste
  • 1 lb spicy turkey sausage, removed from casings
  • 1 1/2 cups rice
  • 1 cinnamon stick
  • 3 cloves garlic, minced
  • 1 tbsp butter
  • 8 oz baby spinach


Bring a large pot of salty water up to a boil. Add in the butternut squash and cook until it is soft and easy to break up with a spoon.


Meanwhile, heat some oil in a skillet and add the shallot, seasoning with plenty of salt and pepper. Once the shallots are lightly browned, set them aside and keep warm.


Add more oil to the skillet if needed and cook the sausage meat until it is brown and crumbly.


While the meat is cooking, start the rice. Heat some oil in a saucepot and when it is hot, add the rice and cinnamon stick. Toast the rice for just about a minute and then add 3 cups of water or broth. Bring the water to a boil, then cover and simmer for 20 minutes. Toss out the cinnamon stick when the rice is cooked.


Now that everything is cooked, the squash should be ready. Drain the squash and then return it to pot. Mash it up with a potato masher and then melt in the butter and garlic. Stir until the garlic is fragrant and the squash is creamy. Wilt the spinach into the mixture, then add in the shallots and meat and serve over the rice.



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