Summer Squash with Sage Butter and Sausage. Say THAT three times fast. It's that time of year again when I have too many squash and not enough ideas...well inspiration struck last night and I'll say, it struck GOOD.
Yesterday's harvest consisted of these beautiful artichokes and summer squash. I love it when I can make a meal straight out of the garden.
1-2 large summer squash
4 turkey sausage (I like Shelton's)
Half a yellow onion
4 garlic cloves, sliced
2 tablespoons chicken bone broth or chicken stock
2 tablespoons butter
1 tablespoon fresh sage, minced
1 tablespoon brown sugar (or maple syrup if you are avoiding sugar)
sea salt and pepper to taste
I served my artichokes on the side with an aioli dipping sauce.
First, slice up the squash, onions, and garlic and add them to a skillet. I prefer cast iron. Teflon and other non-stick cookware is full of nasty chemicals.
Next, I add 2 tablespoons of chicken bone broth. I love the stuff and add it to everything I can. It adds flavor and has many health benefits. I also think that for this dish it helps cook the squash and make tender without browning it too quickly. You can also substitute with boxed chicken broth. (But check ingredients- many contain added MSG).
Anyway add 2 tablespoons of the broth and cook on medium stiring occasionally until squash and onions are slightly tender. Mash together butter, minced sage, and brown sugar and add to skillet turning the heat down to low. If you are using maple syrup instead of the sugar, wait and mix in at the end to sweeten. Continue cooking until squash and onions are slightly browned and tender. I prefer to cook the sausage in a little butter in another skillet to protect the pretty color of the squash, then slice and lay over the top when finished.
It was a hit with all and I will definitely be making it again. Enjoy.