The Whole 9 Life blog often posts delicious “Steal This Meal” recipes that have been “Whole 30 Approved.” I’ve tried their Thanksgiving recipes and they did not disappoint! Last December they posted this roasted squash and sausage recipe for people who don’t like to eat eggs for breakfast. Similar to the Irish bangers and mash, this meal can be made the night before and reheated the next day. (**Butternut squash is a dense carb, so keep the serving size reasonable. They also suggest a side of steamed spinach!)
Ingredients (serves 2):
- 1 small butternut squash
- 1 medium sweet onion
- 6-10 links of sausage (pork, turkey, or chicken)
- 1/4 cup coconut milk
- 1/2 tablespoon of cinnamon
- Tony Chachere’s seasoning to taste
- Pre-heat oven to 400 degrees.
- Cut sausage into cubes or slices. (Mike used a free range turkey sausage from a local farm that contains turkey breast and thigh meat, green onions and spices).
- Slice/dice onion.
- Split squash in half lengthwise, remove the seeds, and place upside down on roasting pan.
- Cook until soft (~ 30-45 minutes).
- Brown sausage and onions in a pot.
- Scoop squash out of shell and into the pot with the sausage. Stir, adding seasoning and coconut milk.
Serve hot, or refrigerate and re-heat the next day.
I made this last night using 2 bags of TJ’s butternut squash, 1/4 c coconut milk, 1# TJ’s Sweet Italian Sausage, and some creole seasoning. It smelled delish and I’ll have a verdict for you a few hours after this posts!
CF Games #3 AMRAP 5 minutes:
Squat Clean & Jerk (165/110)