buttercup squash & sausage gumbo

buttercup sqash
what you need

  • 1 buttercup squash
  • 1 yellow onion
  • 3 small fuji or gala apples
  • 1 hearty clove of garlic
  • 1 tsp ground ginger
  • 2 tsp dried chives
  • 2 precooked sausages2 small kilbasa or sausage or your choice (hot dog size),  i like chicken sausage with apples and feta, but even brats are just dandy
  • a skillet and a big ol soup pot
  • about 1/3 cup of water

what you do

  1. cut the squash in 1/2, removed seeds, and bake face down in a dish with 2 inches of water (1 hr, 350F)
  2. crush garlic and add to skillet with olive oil (medium heat)
  3. chop onion and add it to the skillet
  4. peel and chop apples into dice-sized cubes, add to the skillet
  5. cut the sausage in 1/2 lengthwise, then slice it into 1/2 moons, add to the skillet
  6. add ginger and chives
  7. cover and cook for about 20 min then turn off the heat– you don’t want to overcook it the onions
  8. when the squash is soft, peel it with a potato peeler
  9. scrape the stringy stuff out and dice the rest of the squash
  10. add a little olive oil to the bottom of the soup pot and toss in the squash
  11. with the heat on low, use a masher to mash the squash completely. you may need to add a little water
  12. add the skillet contents and stir
  13. eyeball it, you may want to add a little water. we’re shooting for gumbo, not stew
  14. cover and continue to heat on low for 20 min
  15. serve with a nice green (like fresh green beans) and a crusty bread
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