Butternut Squash and Sausage Skewers
- Makes: 30 servings
- Yield: 30 skewers
- Hands On 30 mins
- Total Time 1 hr
This crowd-pleasing sweet-and-salty appetizer comes from the Chowgirls Killer Catering cookbook. For ease or just a different flavor, you can skip roasting fresh Italian sausage and swap in a smoky precooked sausage.
butternut squash (about 2 1/2 pounds), peeled, seeded and cut into 1-inch cubes
olive oil, divided
mild Italian sausage links
unsalted butter, thinly sliced
torn fresh sage leaves
pure maple syrup
- Preheat oven to 350 degrees . In a bowl, toss together squash, 1 tablespoon of the olive oil, the kosher salt and pepper to taste. Arrange in a single layer on a baking sheet. Arrange sausages on a second baking sheet; baste with the remaining 1 tablespoon olive oil. Bake until squash is browned and tender and sausage is cooked through, 25 to 30 minutes. Set aside to cool slightly.
- On a cutting board, cut each sausage link into about six 1-inch chunks. Skewer a couple pieces of squash and one of sausage on thirty 5-inch bamboo or metal skewers; arrange in a single layer on a clean platter.
- Melt butter in a small skillet over medium-high heat. Add sage leaves; cook just until butter starts to brown and sage leaves begin to sizzle, about 30 seconds. (Do not overcook, as sage leaves can burn easily.) Quickly stir in maple syrup, and immediately remove from heat. Drizzle mixture over squash and sausage skewers. Serve immediately.
(Butternut Squash and Sausage Skewers)Servings Per Recipe 30, Folate (µg) 8, Fat, total (g) 6, vit. C (mg) 6, cal. (kcal) 84, vit. A (IU) 3286, iron (mg) 0, sat. fat (g) 2, Riboflavin (mg) 0, chol. (mg) 14, Thiamin (mg) 0, sodium (mg) 168, fiber (g) 1, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, pro. (g) 3, calcium (mg) 18, sugar (g) 2, Potassium (mg) 119, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 6, Niacin (mg) 0, Polyunsaturated fat (g) 0