Butternut Squash with Asparagus and Spicy Chicken Sausage

I call this one of my “cheater” recipes because it’s super easy to make. I love it because it’s quick, low carb, and so tasty. Pack the leftovers for a perfect lunch at work the next day!

You’ll need:

  • 1 1/4 pound butternut squash, cubed (some grocery stores sell it already prepped for you)
  • 1 bunch of asparagus, chopped
  • 8 mushrooms, sliced
  • 1 pound spicy chicken sausage (I used pre-cooked links and just diced them up)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1/8 cup dry white wine
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 1/4 cup shredded parmesan cheese, for garnish.
  1. Heat the extra virgin olive oil in a large sauté pan. Add the onion and garlic and stir for about two minutes.
  2. Add the mushrooms and white wine. Stir occasionally for an additional two minutes or so. Add the seasonings.
  3. Add the asparagus and butternut squash. Cook for about 8-10 minutes, or until the squash starts to get tender.
  4. Stir in the cooked chicken sausage.
  5. Cook for about another five minutes.
  6. Serve topped with shredded parmesan cheese.

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