Squash with Sausage Meat and Chickpeas
Recipe
Full Serving – About 8
Ingredients:
1 small butternut squash (about 2 cups), diced in small cubes (can be pumpkin as well)
2 Cups sausaged meat
1 Cup chickpeas
2 Cups low sodium organic chicken stock
2 medium shallots, minced
3 Garlics, smashed
Salt & Freshly Ground Pepper
¼ Cup dry white wine
A few Tbsp of Extra Virgin Olive Oil
Salt & Pepper
A few sprigs of fresh thyme
2 Cups sausaged meat
1 Cup chickpeas
2 Cups low sodium organic chicken stock
2 medium shallots, minced
3 Garlics, smashed
Salt & Freshly Ground Pepper
¼ Cup dry white wine
A few Tbsp of Extra Virgin Olive Oil
Salt & Pepper
A few sprigs of fresh thyme
How To:
1. With a sharp knife, remove the skin from the butternut squash. Cut into small cubes.
2. Preheat a large pan on medium high with a few Tbsp of EVOO.
3. Add shallots and garlic and cook for about 3 minutes until softened and golden.
4. Add your sausaged meat. Cut it through breaking it apart. Then deglaze it with the wine, allowing it
to evaporate (about 1 minute)
5. Add the wine, let it evaporate (1 minute).
6. Add the chickpeas, season with salt and pepper. Then add your chicken stock and throw in the fresh
thyme.
7. Reduce heat to low and cover. Cook for 15-20 minutes.
8. Remove lid, grab a masher and mash 20% of it allowing it to be semi-creamy. You want it creamy, but
not too much with a nice broth.
9. Serve with bread
A non traditional side dish from my region. A perfect aperitivo with fresh toasted bread. Venture your pallet
into new tastes.
into new tastes.