Roasted Butternut Squash And Sausage Enchiladas Food

ROASTED BUTTERNUT SQUASH AND SAUSAGE ENCHILADAS

Steps:

• Preheat oven to 350°F. Lightly grease a 3-quart rectangular baking dish. Prepare Easy Enchilada Sauce. Place a steamer basket in a large saucepan; add water to just below the bottom of the basket. Bring water to boiling. Add squash to basket. Cover and steam 5 minutes. Remove from heat.
• Meanwhile, in a large skillet cook sausage and garlic over medium heat until browned; drain of any fat. Stir in steamed squash.
• Spread about 1 cup sauce in the prepared baking dish. Fill each tortilla with 1 Tbsp. of cheese, about 1/4 cup squash mixture, and 1 Tbsp. of the sauce. Bring sides around filling to enclose and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. Spoon any remaining filling around tortillas in dish. Pour remaining sauce over the enchiladas.
• Bake enchiladas, covered, 20 minutes. Sprinkle with remaining cheese. Bake 5 minutes more. If desired, sprinkle with cilantro and serve with Mexican crema.

ROASTED BUTTERNUT AND BLACK BEAN ENCHILADAS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine butternut squash, onion, olive oil, and garlic on a baking sheet; toss well. Sprinkle chipotle powder and salt over the top.
• Roast in the preheated oven, stirring once, until butternut squash is tender, about 25 minutes. Remove from heat and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
• Spray a 10x6-inch casserole with cooking spray. Pour 1/4 cup enchilada sauce over the bottom.
• Add black beans and goat cheese to the butternut squash mixture; mix gently to keep the goat cheese in good-sized pieces.
• Pour some enchilada sauce onto a small plate. Quickly dip each tortilla into the sauce and fill with some of the squash-bean mixture. Roll up and place seam-side down in the prepared casserole dish. Tuck any remaining filling into the exposed ends of the enchiladas. Spoon remaining sauce over the enchiladas. Top with cotija cheese and cilantro.
• Bake in the preheated oven until heated through, about 25 minutes.

SAUSAGE AND BUTTERNUT ROAST

Steps:

• Preheat the oven to 425 degrees F.
• Put the squash and sausage in a large baking dish. Add the oil and 1/2 teaspoon each salt and pepper and toss to combine. Spread the mixture into an even layer and drizzle with the maple syrup. Add 1/4 cup water, then sprinkle with the panko. Roast until the squash is tender, about 35 minutes.
• Heat the broiler and brown the top, about 3 minutes more. Sprinkle with the thyme leaves.

BUTTERNUT SQUASH, RICE AND SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place squash on a baking sheet and bake for 30 minutes or until tender. After allowing squash to cool, cut it in half lengthwise, seed, quarter and peel it. Then cut it into 1/2-inch cubes and set aside.
• Increase oven temperature to 400 degrees.
• In a medium saucepan over low heat, bring broth, water, and sage to a simmer without allowing it to come to a boil.
• In a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage; set aside.
• In the same skillet, saute onion in remaining olive oil over medium-high heat until tender.
• Add the apple and garlic, and saute for two minutes.
• Add the rice, and saute for an additional minute.
• Stir in the sausage, squash, broth mixture, wine, chopped thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally.
• Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray.
• Bake at 400 degrees for 30 minutes.
• Remove casserole from oven, stir mixture gently, and sprinkle with cheese.
• Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly.
• Allow to cool for ten minutes before serving.

ROASTED BUTTERNUT SQUASH AND SAUSAGE RAGOUT & RAVIOLI

Steps:

• Clean, peel and cube the butternut squash into bite size pieces. Place in baking dish and lightly coat with 2 Tbs olive oil, salt & pepper. Roast at 350 covered until soft (about 40 minutes). Once soft, remove foil and continue baking until light golden brown edges appear.
• When the squash is almost done roasting:.
• Sauté the chopped red onion and zucchini in 2 Tbs olive oil, season with salt & pepper, set aside.
• Chop asparagus into bite size pieces and steam lightly, set aside.
• Cook bacon and chop finely. Saute with loose sausage (if buying sausages, just squeeze out of the casing).
• I used a Sicilian chicken sausage. When sausage is almost cooked all the way through, add ¾ cup of chicken broth and set to high. Add zucchini, onion, kidney beans and rosemary. Continue to cook on high until about half of the liquid has cooked off. Add butternut squash and Guinness. Stir until all ingredients are well mixed. Set to low, and let simmer.
• Bring 6 cups of water to boil and place ravioli in boiling water. Allow to cook until tender (about 5 minutes).
• Heat the alfredo sauce on medium heat until warmed.
• Just before serving, stir in the lightly steamed asparagus. Serve the ravioli over the ragout, top lightly with crème sauce & balsamic reduction drizzle.
• I served with a green salad tossed with goat cheese, raspberries, walnuts and a champagne vinaigrette.
• Very easily made vegetarian by omitting bacon, sausage and using vegetable broth.
• Low carb version - omit the ravioli.

HERB-ROASTED BUTTERNUT SQUASH AND SAUSAGES

Steps:

• Preheat oven to 450°F.
• Combine squash and next 6 ingredients in large roasting pan.
• Toss to coat.
• Sprinkle with salt and pepper.
• Roast until squash is tender and sausage heated thoroughly, stirring once, about 30 minutes.
• Drizzle with vinegar and serve.