When my mom didn’t feel like “cooking” when I was a child she would cook up some diced potatoes and hotdogs together and we would go to town on it! Avoiding conventional hotdogs for several reasons, I recently got my hands on some sugar-free, grass-fed beef hotdogs. How cool? Potatoes are out on our present diet (GAPS diet), so butternut squash does the trick!! While the flavor of butternut squash on its own is slightly sweet and creamy, adding meat to it really brings out more delicious flavor! This is a quick and kid-friendly meal for sure; you could even dip it in some natural ketchup if your kids are the dippin’ kind! We did hotdogs, but sausage would be fantastic in this, be sure to cook it first before adding it to the mix.
RECIPE: (serves 4+ some leftovers)
1 Butternut squash (or another hard winter squash)
1 Package of sugar-free pastured sausage/hotdogs (cooked)
Coconut oil or pork lard
Real salt, parsley
- Peel butternut squash, chop into 1 inch squares.
- Slice sausage or hotdogs into ½ inch coins.
- Sautee squash on medium heat in large pan with fat of choice.
- When squash squares are starting to get soft, add meat to pan to brown and heat through. (probably around the 15 minute mark)
- Cook for another 5-10 minutes until meat is browner and squash is soft (but not mushy).
- Season with S&P and fresh parsley.
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