Leeky Butternut Squash with Sage Sausage

Ingredients

• 1 butternut squash, peeled and diced into 1-inch cubes
• 2 leeks, white and light green parts only, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon fresh sage, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces sage sausage, casings removed and crumbled
• 1/4 cup dry white wine
• 1/4 cup vegetable stock

Directions

1. Preheat oven to 375°F.
2. In a large bowl, mix together the butternut squash, leeks, olive oil, sage, thyme, salt, and pepper.
3. Spread the mixture out onto a baking sheet and bake in preheated oven for 25 minutes, stirring once halfway through.
4. Meanwhile, in a large skillet over medium heat, cook the sausage until browned, about 5 minutes.
5. Add the wine and vegetable stock to the skillet and simmer until the liquid is reduced by half, about 5 minutes.
6. Add the roasted butternut squash and leeks to the skillet and stir to combine.
7. Serve hot.

Interesting Facts

• Butternut squash is a winter squash that is a great source of fiber, vitamins, and minerals.
• Leeks are related to onions and garlic and have a mild, sweet flavor.
• Sage sausage is a type of sausage flavored with sage and other herbs.