Our zesty Italian sausage is cooked into in a creamy sauce that pairs perfectly with tender, roasted squash and goat cheese. You can make this dish well ahead of time and re-heat the components before combining and serving.
PREP TIME: 30 minutes
COOK TIME: 45 minutes
FEEDS: 6 - 8 depending on how many other dishes are served with the meal
- 1 pound Italian sausage
- 2 acorn squash
- 3 garlic cloves, minced
- 1 sprig rosemary
- 1 C cream
- 1/4 C white wine
- 2 C shredded greens, such as spinach, kale, or chard
- 2 C soft goat cheese
- Salt, pepper, and olive oil for seasoning
STEP 1: ROAST THE SQUASH
Cut the acorn squash in half and scoop out the seeds. Cut the squash halves into thirds, 3 pieces per half. For an extra crunch to the dish, save and roast the seeds along side the squash. Separate seeds from the interior flesh before roasting. Drizzle with olive oil and season with salt for both the wedges and seeds. Place on a tray and roast in the oven at 350 F degrees until fork tender (around 30 - 45 minutes). You may need to remove the seeds before the squash is fully cooked. They will be toasty and brown, but don't let them get burned.
STEP 2: MAKE THE SAUCE
Place a pan over medium high heat and brown 1 pound of Italian sausage with a tablespoon of olive oil. Once almost fully cooked, add the minced garlic and sprig of rosemary. Cook another minute and deglaze with 1/4 C white wine. Scrape the bottom of the pan to help release any flavor stuck the bottom. Add 1 C cream and bring to a simmer. Allow it to slowly simmer for a few minutes until it thickens and can easily coat a spoon, but not so thick that it becomes dry. Add the shredded greens and cook until just wilted.
STEP 3: ASSEMBLE THE FINAL DISH
Once the squash is roasted and tender, arrange the wedges on a platter or appropriate sized dish. Pour the warm sauce over the squash and top with dollops of soft goat cheese, crispy roasted seeds (if using), and finish with a drizzle of olive oil.