Smoky, fully cooked andouille pairs with sweet roasted butternut squash, red onion, garlic, and crisp sage in this simple skillet hash. It is a quick, savory meal with plenty of caramelized edges and warm fall flavor.
Serves: 3–4
Active Time: 25 minutes
Total Time: Approximately 35 minutes
Ingredients
- 1 pound Jimmy P’s Housemade Smoked Andouille, sliced
- 3 cups butternut squash, peeled and cubed
- 1 red onion, diced
- 2 garlic cloves, thinly sliced
- 6 fresh sage leaves
- 2 tablespoons olive oil, divided
- ¼ teaspoon red pepper flakes, or to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425°F.
- Toss the butternut squash with 1 tablespoon of olive oil and season with salt and pepper.
- Spread the squash in a single layer on a baking sheet. Roast for approximately 20 minutes, turning once, until tender and browned around the edges.
- While the squash roasts, heat a large cast-iron skillet over medium-high heat. Add the sliced smoked andouille and cook for approximately five minutes, turning occasionally, until browned and crisp around the edges.
- Transfer the sausage to a plate, leaving the rendered fat in the skillet.
- Add the sage leaves and fry for approximately 30 seconds, until crisp. Transfer them to the plate with the sausage.
- Add the remaining olive oil and diced red onion to the skillet. Cook until the onion begins to soften, then add the sliced garlic and cook for another minute.
- Return the andouille to the skillet and add the roasted butternut squash. Sprinkle with red pepper flakes and toss gently over medium heat for approximately two minutes.
- Remove the skillet from the heat and finish with the crispy fried sage leaves.
Butcher’s Tip
Jimmy P’s smoked andouille is fully cooked. The skillet step is simply building color, crisping the edges, and heating the sausage through.
