Aren’t fall veggies just so pretty?! I think it’s so exciting to eat seasonal produce because it provides us with the most nutrient dense options available and keeps our diet colorful, varied, and interesting! This would even be beautiful to serve at Thanksgiving! I like to make my own sausage, and by “make” I mean combine pork and a bunch of spices, but you can buy a good quality ground sausage and skip all the added spices if you want. If you do want to make your own, spices can be funny so if you don’t like the way they smell or know you don’t like certain ones, leave them out. I try to use rosemary all the time and every time I get so mad at myself because I know I just don’t like it!
Fall Sausage Skillet
1 large butternut squash, peeled, de-seeded, and cubed
2 T olive oil, coconut oil, melted butter or ghee
2 lbs ground pork
2 ts garlic powder
2 ts onion powder
2 ts fennel seeds or ground
2 ts paprika
1 ts dried ground sage
1 ts red pepper (optional)
1 ts dried rosemary or 1 T fresh chopped
1 ts dried basil
salt and pepper to taste
2 cups cranberries
1 bunch of kale, chopped and de-veined
Heat oven to 400º F. In a plastic bag, combine butternut squash, oil of choice, salt and pepper and massage until evenly coated. Pour onto parchment lined baking sheet and bake for about 40 minutes total until nicely browned and soft. Halfway through cooking time, after about 20 minutes, add the cranberries and roast the remaining 20 minutes with the squash.
While squash is roasting, brown your pork and spices in a large frying pan or skillet over med to med high heat. Once cooked through, add chopped kale and cook a few more minutes until kale is wilted.
Once butternut squash and cranberries are done, pour into skillet with browned meat and kale and stir together to combine. Taste to see if you need more salt and pepper. Serve and enjoy!