Yeah, I used to post here often and then I just disappeared into a life of utter craziness. I missed you guys! But I’m back. My resolution for this year is this get my shiz together. That means posting to my blog again because, well, that’s what it’s for and I like it! I also kind of feel like something is missing from me without it. True story!
I started this blog because I felt overwhelmed by my new life as a full time mom and I needed something that was just for me that I could call mine. That evolved into a little homemade baked goods business that has kept me busy for the past couple of months but I’m learning to juggle.
This recipe I’m sharing with you came from another mom of multiples, Pam from Pyjammy.com. I shared this on my personal blog long ago but I feel it needs a bigger audience. This stuff is amazing. It’s so good that Pam called it Squash Crack. It’s addicting and you can’t help but keep eating it.
You can buy a whole butternut squash and peel and chop it or you can buy the pre-cut squash. I love this recipe because you can customize it. I used pork sausage but you could use turkey sausage, andouille, whatever. You could also use less goat cheese or even a different kind of cheese. Maybe even add onions! It’s very forgiving.
Peeling a butternut squash is kind of a pain in the ass. The shape is awkward and it’s all gooey once it’s peeled so it’s hard to hold onto. But…I did it! I cut the squash into about 1 inch cubes. They aren’t all exactly uniform but who cares. MOST of them are in the 1 inch range. Toss them with olive oil, salt, pepper and sage (lots ‘o sage). Toss it into a baking dish, 13×9 worked for me, and mix in the chopped sausage. Then sprinkle with the crumbled goat cheese.
Bake, covered, at 350 for about 45 – 55 minutes. It all depends on the size you cut your squash and how tender you want it. I started stabbing it with a fork at around 45 minutes but it wasn’t quite how I wanted it so I let it cook about 10 more minutes and it was perfect! Then, uncover, and let it cook about 15 minutes more so it browns on top.
This is a great dish for cold winter night. Pure comfort food.
- 1 butternut squash, peeled and chopped
- 1 lb Italian sausage, cooked and sliced
- 1 1/2 - 2 containers crumbled goat cheese (about 5 oz each)
- 2-3 Tbsp olive oil (enough to coat but not soak)
- 1 Tbsp dried sage
- salt & pepper, to taste
- Preheat oven to 350°.
- Toss chopped squash with olive oil, salt & pepper and sage to coat well.
- Arrange with sausage in a 13×9 baking dish. Sprinkle goat cheese over the top.
- Cover and cook for 45-55 minutes or until fork tender. Remove the cover and continue cooking 15 to 20 minutes or until top is browned. Serve.