Here is a quick dinner idea that combines Fall’s orange winter squashes with red cranberries, yellow apricots, and sausage. It’s a feast for the eyes, as well as the mouth! This easy Squash and Sausage Dinner recipe works for special diets like the Paleo diet, GAPS diet and SCD diet, too.
This recipe combines salty and fatty sausage, sweet apricot and squash, tart red cranberries. There’s a lot of vitamin A in the squash, and sulfur (a good thing that helps with detox) in the red onions. The red cranberries add some bright color and antioxidants.
And the colors: imagine orange all over, with yellow-orange apricots, red cranberries and onions, and green basil chiffonade on top. (that’s basil that has been sliced after being rolled into a cigar shape, for the rest of us!)
It’s cooked in a frying pan, but perhaps you could cook it in an Air Fryer, inside a heat-proof dish. Just heat and stir 3-4 times. To remove the dish, try using tongs on the dish edge, and moving to a hot mitt or wooden cutting board.
Ingredient List:
(I’ll give the quantity for one person, and you can multiply it for more people.)
- 1 TB good fat – olive oil, coconut oil, butter, animal fats (esp. grass-fed), palm oil, ghee
- 1 flat Sausage patty or 1/2 a long brat – cut up
- 2-4 TB red onion- chopped
- 3 dried apricots – soaked and dried
- 1-1.5 cup cooked winter squash – kabocha or turban or butternut, mashed with some water
- 5 frozen cranberries – chopped up (or try dried cherries, which are sweet instead of tart)
- Basil sprigs, fresh- sliced fine
How to Cook:
Heat fat in wide frying pan.
Add the chopped red onions and sausage first. Stir while cooking.
When onions are soft, add squash and apricots.
Stir until warmed through, then top with cranberries. Heat one more minute, stirring.
Serve in bowls, topped with fresh basil.
