Because the trip to Seattle is getting to be too hard on DH (dear hubby) we had dinner here with joint effort on preparing the meal. Our granddaughter brought an apple caramel pie, DH baked a sour cream pecan pie and made a smoked salmon pate with his 'secret recipe' smoked salmon. I made a cranberry relish from a recipe I got recently from a friend. Our daughter brought a ham, scalloped potatoes, and after she arrived she cooked a wonderful vegetable dish from The Chew. (Recipe below). What a great day! We're so fortunate to have loving family within driving distance.
I HOPE ALL OF YOU HAD THE BEST CHRISTMAS EVER!!
HAPPY NEW YEAR!
HAPPY NEW YEAR!
Squash and Sausage Sauté
¼ lb. sausage
½ tsp. chili flakes
4 c. butternut squash (peeled and diced)
4 c. Brussels sprouts
½ c. chicken stock
4 oz. goat cheese
3 T. olive oil
Freshly ground black pepper
- Place a large cast iron skillet over medium heat.
When the pan is hot add a drizzle of olive oil,
followed by the sausage and chili flakes. Cook,
breaking up with the back of a wooden spoon
until the sausage is nicely browned and mostly
cooked through (about 5 minutes). Add the squash.
Season with salt and pepper and cook until they start
to get some color (5 – 8 minutes). Add Brussels sprouts.
Season with salt and pepper. Cook for 5 more minutes.
Add the chicken stock and scrape the bottom of the pan
to deglaze. Dollop the top of the casserole with goat cheese
and drizzle with honey to serve.
Cover the skillet to help the goat cheese melt and to keep the
dish warm. Don’t stir the vegetables until they are crisp and
caramelized. Peel the outer leaves of the Brussels sprouts so
they don’t come apart