Sausage, Mushroom, and Apple Dressing
Sage-Baked Acorn Squash
Ingredients
- 1 lb spicy or mild Italian sausage links, casings removed (or 1 [19-oz] pkg)
- 1 cup walnuts
- 1 (16-oz) pkg baby portobello mushrooms, chopped
- 1 leek, cleaned and thinly sliced (light parts only)
- 6 stalks celery, chopped
- 4 large carrots, chopped
- 3 cloves garlic, minced
- 1 tsp rubbed sage
- 1 Tbsp avocado oil
- 1 extra-large sweet red apple, chopped
- ½ cup chopped flat-leaf parsley
Instructions
- Cook sausage in a large skillet over medium heat until browned and crumbly; drain and transfer to a large bowl. Wipe skillet clean.
- Toast nuts in skillet over medium heat until fragrant. Transfer to bowl with sausage.
- Sauté mushrooms, leek, celery, carrots, garlic, and sage in hot oil in skillet over medium-high heat 10 to 15 minutes or until tender.
- Transfer to bowl with sausage. Stir in apple and parsley. Serve warm.
Side Dish Ingredients
- 3 acorn squash, quartered and seeded
- 2 Tbsp avocado oil
- 2 tsp rubbed sage
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Place squash, cut sides up, on a pan coated with oil. Drizzle squash with oil; sprinkle with sage, salt, and pepper.
- Bake 30 to 35 minutes or until browned and tender when pierced with a fork.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
