SKILLET SAUSAGE BUTTERNUT AND SPINACH WITH CRUMB TOPPING


SKILLET SAUSAGE BUTTERNUT AND SPINACH WITH CRUMB TOPPING

INGREDIENTS:

1 pound sweet Italian sausage links
1 tablespoon cooking oil
2 cloves garlic, chopped
1 1/2 cups chopped onion
1 tablespoon chopped fresh rosemary (or 1 teaspoon dry)
1 tablespoon chopped fresh sage (or 1 1/2 teaspoon ground)
1/8 teaspoon salt
1/4 teaspoon black pepper
4 cups (about 1 1/3 pound) butternut, chopped into 1/2 to 3/4 inch chunks
2 1/2 cups frozen chopped spinach leaves (about 8 oz. fresh)
1/3 cup toasted pumpkin seeds
1 1/2 tablespoon butter, melted
18 Ritz crackers, pounded into crumbs



INSTRUCTIONS:

Remove and discard the outer casing of the sausages.

Preheat a large skillet on medium high heat. Add oil then sausages. Cook for a couple minutes, breaking up into small chunks. Add onion, garlic, butternut, rosemary, sage, salt and pepper. Cook for a minute, stirring frequently. Cover and reduce heat to medium-medium low. Cook for 8 to 10 minutes or until butternut is tender.

Stir in frozen spinach. Cook for 5 minutes with the cover off. Stir in pumpkin seeds. 

In a large bowl, drizzle melted butter onto cracker crumbs. Use a fork to toss and incorporate the butter into the crackers. Sprinkle the cracker crumbs into the skillet.

Broil on low for a minute or two, until the crumbs are golden brown. Remove and serve.

Makes 6 to 8 servings.



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