I’ve been in a bit of a funk lately (see previous cleanse post) - just feeling really sleepy and craving carbs, sugar, and more carbs. Maybe it’s the weather or the fact that we’re midway through a semester over in teacher world. Plus, I live in over sized crew-neck sweatshirts when I get home from work so I don’t feel obligated to eat as healthy as I do during bikini season. Either way, I need to SNAP out of it! Is anyone else feeling this way? What tips do you all have to move past rough patches?
In other news, we just came into some butternut squash over the weekend and I saw some great ideas on Instagram as to how to use it. Someone even made them into FRIES which I thought was really clever! I wanted to use mine for a fast and easy meal prep to enjoy all week.
I’ve been eyeing up some of the gluten-free sausage options over at Fresh Thyme and there’s no better way to meal prep than to throw everything into one pot and let ‘er cook! The apple sausage I chose in this skillet balances out the “blandness” of the squash and really flavors the other ingredients, as well. Enjoy!
Butternut Squash Skillet
4 Gluten-free Chicken sausage links, sliced into disks - I used a sweeter apple sausage which compliments the dish
2 Tablespoons oil
1 Butternut Squash - peeled, seeded and diced
4 Baby red potatoes, diced
⅓ Red onion, diced
½ cup chicken stock
½ teaspoon dried thyme
2 handfuls spinach
Salt and pepper to taste
⅓ cup freshly shredded Parmesan cheese
Pecans, for garnish if desired
In a non-stick skillet, brown chicken sausage on both sides. Take out and set aside.
In same skillet, heat oil. Saute squash, potatoes and onion on a medium-high heat for 7-10 minutes or until slightly browned.
Add in chicken stock and thyme. Keep heat on medium and cover for 8-10 minutes or until squash and potatoes cook through. (stock should be almost completely evaporated)
Add sausage back in along with your spinach. Stir together and turn off heat. Salt and pepper.
Garnish with freshly shredded parmesan - pecans if desired.