Pan-Seared Chicken Sausage with Tangy Cabbage and Butternut Squash-Apple Puree
Pan-Seared Chicken Sausage with Tangy Cabbage and Butternut Squash-Apple Puree
Savory chicken sausage pairs with bright, tangy cabbage and a silky butternut squash-apple puree for a cozy, sweet-savory dinner with plenty of autumn flavor.
Ingredients
For 2 servings
- 1 unit Apple
- 8 ounce Butternut Squash
- 12 ounce Chicken Sausage
- 2 clove Garlic
- ¼ ounce Parsley
- 2 tablespoon Red Wine Vinegar
- 4 ounce Shredded Red Cabbage
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Olive Oil
PDF
DifficultyEasy
Total Time35m
Calories478
Protein36g
Carbs40g
Fat22g
Tags:
Gluten-freeProtein SmartCalorie SmartFiber SmartLow Sugar
Swaps and substitutions
For a pork-free or lighter option, use turkey or plant-based sausage in place of the chicken sausage. If you avoid alliums, leave out the garlic and use extra herbs; for vinegar sensitivity, swap in lemon juice for the tang.
What to serve with it
Serve with a crisp green salad or steamed green beans to keep the plate light and add freshness. Warm crusty gluten-free bread or a simple grain like rice also works well to soak up the tangy, savory juices.
