Wednesday, June 1, 2011

Brussels, Sausage, and Squash

What up!  Happy pseudo Tuesday people.

I hope everyone enjoyed a lovely Memorial Day weekend filled with delicious food, fun, friends, and family.  I headed out to Atlantic City with one of my best gals.  While I was too busy drinking tanning to take pictures of our food, I did manage to capture a few shots of the fun.

My losings...formerly known as winnings

 Free bloody mary's on the plane?  OK!  (obv we have the essential plane reading materials as well)

Hotel beach umbrella's

Swanky (yeah, I'm pushing it) roof deck pool

That was my weekend, but yesterday it was back to real life and back to the eats!

I got home from work pretty late and wasn't in the mood for anything complicated (nor did I have time to grocery shop) so I went through my fridge and found enough ingredients to make an adaption of Cara's Cravings Shredded Brussels Sprouts with Winter Squash and Apple Chicken Sausage.

I made some slight revisions but it was pretty tasty for a Tuesday.

3/4 lb butternut squash, diced (I used frozen because its what I had)
4 tsp olive oil, divided
2 cloves of garlic, minced
3 links jalapeƱo chicken sausage, diced (I used Trader Joes brand)
3/4 lb brussels sprouts
pinch each of smoked paprika and nutmeg
Place the squash in a microwave-safe dish, add a splash of water, cover, and cook on high for about 2 minutes. (you may want to cook for longer if you're using fresh squash)

Wash the brussels sprouts, remove any yellowing outer leaves, trim, and slice into ribbons.

Heat 2 tsp olive oil over medium-high heat and add the steamed squash with a pinch of salt. Cook for a few minutes on each side, until nicely browned. 

Add the sliced chicken sausage, cook 1-2 minutes more, and then add the garlic and cook for about 30 seconds. Remove from the pan and set aside. 

Add remaining 2 tsp olive oil to the pan, turn the heat up just a bit, then add the brussels sprouts. Season with more salt and a pinch of smoked paprika and nutmeg. Cook for 2-3 minutes, stirring a few times, until nicely browned in spots. 

Add the squash mixture, toss together and heat through. 

Serve immediately. 

I'm enjoying these leftovers today as lunch while I type this post.  Delicious!