Winter Power Bowl

When it’s cold, and the sun sets before the workday ends, it can be hard to muster the much-needed energy to get through the entire day. By combining select power foods, you can create a meal that gives you that little extra boost and puts some pep back in your step. This Winter Power Bowl makes use of fresh butternut squash, apple fennel sausage, and walnuts for a hearty dose of protein and plenty of nutritional value. Prepare this bowl for lunch, and you’ll be ready to tackle whatever comes your way.

When is Butternut Squash in Season?

Butternut squash is typically in season from late summer to early winter. The ideal time to harvest butternut squash is when the rind is hard and the stem is dry. As the weather cools, the sweetness of the squash intensifies, making it a perfect ingredient for fall and winter dishes. Hence, the reason it works so well in our Winter Power Bowl recipe. You can discover fresh butternut squash at your local grocery store or by taking a trip to the farmer’s market. We personally recommend farm-fresh squash for the most flavorful and tender option.

Winter Power Bowl

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• Author: Anna Franklin
• Yield: Serves 4

Print Recipe

Description

This bowl has enough nutrients to keep you moving all day long!

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Ingredients

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For the butternut squash puree:

• 1 butternut squash
• 1/2 cup water
• 3 tbsp butter
• 1/4 cup heavy cream
• 1 tbsp honey
• 1 tsp salt

For the bowl:

• 1 lb apple fennel sausage
• 1 honeycrisp apple, cut apple into match stick pieces
• 1/2 cup walnuts, roasted
• 5–10 fresh sage leaves
• Hot honey for garnish

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Instructions

1. Peel and cut the butternut squash into large pieces. Add to a sauce pot and simmer with water, butter, cream, honey, and salt. Simmer until the butternut squash is fork tender.
2. Using a stick blender, blend together the butternut squash mixture until it is a thick and smooth puree. Set aside.
3. In a skillet, add a few drizzles of olive oil and heat over a medium-high flame. Add the sage leaves and cook until crispy. Set aside on a paper towel.
4. Remove the casing from the sausage links and add into the same skillet that you used to cook the sage in. Using a spatula, break up the sausage into bite sized crumbles, and cook until brown and crispy and cooked all the way through. Remove and set aside.
5. Add butternut squash puree to serving bowls and top with cooked sausage, apple, walnuts, crispy sage and a drizzle of hot honey. Serve.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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