| Portions |
|---|
| 4 |
Ingredients
For the Squash
- 1 large Butternut squash
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- Salt and pepper
For the Creamy Spinach and Sausage
- 1 tablespoon olive oil
- 2 shallots, thinly sliced
- 2 italian sausages, removed from the casing
- 8 oz fresh spinach leaves
- 1 teaspoon ground coriander
- 1 cup heavy cream
- ¼ cup raisins
For the garnish
- ¼ cup green olives
- ¼ cup toasted green pumpkin seeds
- Zest of ½ a lemon
Directions
- Preheat the oven to 425°F
- Cut the squash in half crosswise where the straight part of the squash ends and the squash becomes more bulbous. Keep the more bulbous half for another use. Peel the straighter part of the squash. Cut the squash lengthwise (from the stem end down) into 3 or 4, ½-inch thick slices.
- Place the squash slices on a baking sheet. Brush each side with olive oil. Season with the smoked paprika, cayenne pepper, salt and pepper. Bake on the middle rack for 12 minutes. Flip the squash slices over and bake for another 12-15 until the squash is tender and golden brown.
- Meanwhile, set a skillet over medium heat. Add the olive oil, shallots and sausage. Cook, breaking up the sausage into small crumbles, until the sausage is cooked through. Add the spinach to the pan and cover. Cook for 4-6 minutes, stirring halfway through until the spinach is wilted.
- Stir in the coriander and cook for another minute. Pour in the cream and add the raisins.. Bring to a simmer and cook uncovered for 10-12 minutes until the heavy cream is reduced.
- Chop the olives and pepitas up and add them to a bowl. Stir in the lemon zest.