Side Dish

Week in the Knees Sausage Saute is for Side Dish.

Week in the Knees Sausage Saute takes several minutes to prepare.

Week in the Knees Sausage Saute takes several minutes to cook.

Week in the Knees Sausage Saute makes 6 servings.

The ingredients for Week in the Knees Sausage Saute are:

* 1 cup slivered almonds
* 1 pound bulk sage sausage
* 2 tablespoons butter
* 3 tablespoons minced garlic
* 1 red onion, sliced in half moons
* 1 large butternut squash, peeled and diced into 1/2-inch cubes
* 1/4 cup chicken stock
* 4 cups baby spinach leaves
* 1 cup dried cranberries
* 1 tablespoon chopped parsley leaves
* 1 teaspoon kosher salt
* 1 teaspoon cracked black pepper

Here is how you make Week in the Knees Sausage Saute:

In a large deep saute pan over medium-high heat, add the almonds. Toast, tossing frequently, until lightly browned, approximately 1 to 2 minutes. Remove the almonds from the pan and set aside.In the same pan, add the sausage. Cook, while breaking it up with a wooden spoon, until browned through, about 5 to 6 minutes. Remove the sausage to a paper towel lined plate to drain. Add 2 tablespoons of butter to the pan and let the butter brown for 1 minute. Add the garlic and onion and cook until softened, about 1 to 2 minutes, then add the squash. Cook until the squash begins to color, about 5 to 6 minutes. Stir in the chicken stock and continue cooking until the squash is tender, about 10 to 12 minutes. Add the spinach, cranberries, parsley, salt and pepper and toss to combine. Return the sausage and the almonds to the pan. Toss well and heat through. Transfer the mixture to a serving bowl and serve.Number of Servings: 6Recipe submitted by SparkPeople user HOFFY2.

The nutritional information for Week in the Knees Sausage Saute is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 518.1

• Total Fat: 31.8 g
• Cholesterol: 40.0 mg
• Sodium: 1,214.3 mg
• Total Carbs: 42.2 g
• Dietary Fiber: 9.1 g
• Protein: 21.3 g