Description
This bowl has enough nutrients to keep you moving all day long!
Ingredients
Scale
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
Instructions
- 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.
- Using a stick blender, blend together the butternut squash mixture until it is a thick and smooth puree. Set aside.
- 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.
- 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.
- Add butternut squash puree to serving bowls and top with cooked sausage, apple, walnuts, crispy sage and a drizzle of hot honey. Serve.