We’eny Mash

Tonight’s dinner came together in the order below. With no plan and some veggies hanging around, I came up with this…. and I’m so glad I did.

When I walked in the door I put the squash in the oven knowing that it’s completely versatile and I’d want to handle it while it’s cool. I checked out the fridge and decided to include pesto for the main flavor in the dish. The peppers were an easy choice and I thawed sausages from the freezer. The chick peas were a late addition but added an enjoyable heartiness to the meal.

You’ll need the following items but remember you can add or swap veg (zucchini would be good)

  • butternut squash
  • pesto
  • 1 red bell pepper and 1 orange pepper and 1 small onion diced
  • sausage (I used honey garlic, but spicy would be great)
  • 1/2 can chick peas (or beans of choice)
  • pine nuts (take em or leave em)

Cut the squash lengthwise, remove seeds and bake face down in a little water for about 40 mins (or until a fork goes easily through).

In the meantime, dice peppers and onion and fry in butter or oil of choice (I used butter). At the same time, cook your sausage in a frying pan. You could cook the sausage first and use the same pan for the veg. Since my meal came together as I went, I pulled out new dishes as I needed them.

Rinse a can of chick peas and add them to a bowl. Add salt and pepper as you like.
Scrape the cooked squash into the same bowl and add 3tbs (or more) of pesto. Slice the sausage into medallions and add them to the bowl along with the cooked peppers and onion. Toss everything together  and serve. I dressed it up with a sprinkle of pine nuts (cheese would be a nice addition).

Honestly worth a try!

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