I must admit, i've been craving and eating some naughtier than usual foods. I made fried green tomatoes last night (recipe to follow in a few days) and elaborated on this recipe the next night be making a big pot of gravy to be sopped up with some leftover whey biscuits. Ridiculous. I have no idea of the health content in this meal, i don't WANT to know. I will continue to go about my day pretending i haven't gained a few pounds before the holidays have even started.......
- 1 butternut, halved and deseeded
- Buddy's Chicken Sausage, chopped
- Handful of serrano peppers, chopped
- Several cloves garlic
- Pinch dried rosemary and basil
- Salt and pepper
- Olive oil
- Flour
- Corn starch
- Milk
- Chicken stock
Bake the squash face down and covered with foil on 350 - 400 for as long as it takes to cook. This squash was pretty huge and took closer to an hour than 30 minutes. In the meantime, sautee the garlic and olive oil with the spices and then the sausage. Add a few pinches of flour to this greasy goodness (i really add so little olive oil - mostly for the flavor as this particular brand of olive oil is super delicious - so it's really not all THAT greasy as the sausage is very low fat) and stir well. I added 3 ice cubes of chicken stock and the peppers and covered the pot, stirring occasionally and reducing the heat. I let this simmer a while and then added the milk and the corn starch (pre-mixed with cold water) about 10 minutes before serving. Simmer the milk well, but try not to bring it to a proper boil.
Serve the squash bowl side up with a side of green veggie and slather with delicious gravy! You'd think i lived somewhere cold vs the 80 degrees currently in the forecast...
Have you been indulging in comfort food lately?
No comments:
Post a Comment
Thank you so much for your feedback, especially if you've cooked one of my recipes or tried one of my tips: let me know how it turned out!