That's not so hard, is it?
When I was talking to my mom this week, she laughed over a recipe I had sent her (in return for the ones she sends me), saying that she no longer cooks anything fancy. The recipe in question is about as complicated as a hamburger, so I'm posting it here, in case anyone feels like cooking fancy, LOL.
Sausage with Squash and Onions
Clean and gut a squash, cook until done (microwave is easiest) and keep warm. I like Sweet Dumpling for this, and I like to peel it once it's cooked, but you could leave it whole and stuff it for a nicer presentation.
Thinly slice some onion. Crumble up bulk sausage and cook until enough fat renders to keep the onion from sticking, then add the onion and cook sausage and onion together until sausage is done and onion limp and browned, or, preferably, carmelized. Pour sausage and onion over squash and serve, or, stuff sausage and onion into squash and serve.
If you don't have a favorite sausage, here's mine. This is lower in fat than commercial sausages, especially if you make it with 90% lean ground pork. The recipe is based on one from Lydia Child's American Frugal Housewife, the alterations suggested by a friend (thanks, Dot!).
1 lb. ground pork, 1 1/2 teaspoons ground sage, 3/4 teaspoon salt, 1/2 teaspoon pepper, 1/8 teaspoon ground red pepper/cayenne. I make this ahead and freeze it as single-servings, then just defrost what I need for dinner.
Sausage with Squash and Onions
Clean and gut a squash, cook until done (microwave is easiest) and keep warm. I like Sweet Dumpling for this, and I like to peel it once it's cooked, but you could leave it whole and stuff it for a nicer presentation.
Thinly slice some onion. Crumble up bulk sausage and cook until enough fat renders to keep the onion from sticking, then add the onion and cook sausage and onion together until sausage is done and onion limp and browned, or, preferably, carmelized. Pour sausage and onion over squash and serve, or, stuff sausage and onion into squash and serve.
If you don't have a favorite sausage, here's mine. This is lower in fat than commercial sausages, especially if you make it with 90% lean ground pork. The recipe is based on one from Lydia Child's American Frugal Housewife, the alterations suggested by a friend (thanks, Dot!).
1 lb. ground pork, 1 1/2 teaspoons ground sage, 3/4 teaspoon salt, 1/2 teaspoon pepper, 1/8 teaspoon ground red pepper/cayenne. I make this ahead and freeze it as single-servings, then just defrost what I need for dinner.