SWEET ITALIAN SAUSAGE BUTTERNUT SQUASH MAC AND CHEESE
PREP TIME: 30 Minutes
COOK TIME: 40 Minutes
SERVING SIZE: 6-8
Ingredients:
- 1 pkg. (16 oz.) Recipe Essentials Sweet Italian Sausage
- 2 cups cubed butternut squash
- 3 Tbsp. olive oil, divided
- Salt and pepper to taste
- 1 ½ cups shredded Brussel sprouts
- ½ tsp. packed light brown sugar
- ½ lb. cavatappi pasta
- 2 Tbsp. butter
- 1/3 cup flour
- 1 cup milk
- ¾ cup heavy cream
- 2 ½ cups shredded cooper sharp cheese, divided
- ¼ tsp. dry mustard
- ¼ tsp. cayenne pepper
- ¼ tsp. ground nutmeg
- Salt and pepper to taste
Directions:
- Preheat oven to 375F. Grease 13” x 9” x 2” baking dish, set aside.
- Place butternut squash on one baking sheet. Toss with 1 Tbsp. olive oil; season with salt and pepper. Place Brussel sprouts on second baking sheet. Toss with remaining 2 Tbsp. olive oil; season with salt and pepper.
- Place vegetables in oven and roast 20 to 35 minutes, stirring halfway through cooking time. Note: Brussel sprouts will cook faster than squash. Remove vegetables from oven.
- Reduce oven temperature to 350F. Set Brussel sprouts aside.
- Place butternut squash in food processor with ¼ cup water; process until smooth and creamy; set aside.
- While vegetables are roasting, prepare pasta according to package directions for al dente. Drain and set aside.
- In medium sauté pan over medium heat, cook sausage, stirring frequently to break up sausage, until no longer pink and browned. With slotted spoon, remove sausage to bowl.
- Top drippings in pan add butter; stirring until melted. Stir in flour; cook 1 minute.
- Gradually stir in milk and heavy cream; cook until mixture thickens.
- Remove pan from heat; stir in butternut squash puree, 2 cups shredded cheese and seasonings. Stir until cheese is melted.
- Stir in pasta, three-quarters of the sausage and half the Brussel sprouts. Spoon pasta mixture into prepared baking dish.
- Sprinkle with reserved sausage and remaining ½ cup cheese and remaining Brussel sprouts.
- Bake 20 minutes or until bubbly and heated through.
For more recipes, please visit: www.simplyhatfield.com/recipes.
GROUND PORK AND MUSHROOM STUFFIN’ MUFFINS
PREP TIME: 25 Minutes
COOK TIME: 45 Minutes
SERVING SIZE: 12
Ingredients:
- 1 lb. Hatfield Recipe Essentials Sweet Italian Ground Sausage or Blended Ground Pork with Mushroom
- 1 pkg. (12 oz.) seasoned stuffing mix, like Pepperidge Farm Crushed or Cubed
- 4 Tbsp. butter
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups vegetable or chicken broth or water
- 1 Tbsp. olive oil
- 1 pkg. *8-10 oz.) baby portobello mushrooms, trimmed and chopped
- 1 shallot, diced
- ½ cup pecans, toasted and chopped
- ¼ cup grated parmesan cheese
- ¼ cup chopped parsley
- ½ tsp. salt
- ½ tsp. pepper
- ½ tsp. dried marjoram
- ¼ tsp. garlic powder
- ¼ tsp. poultry seasoning
- 2 eggs, beaten
Directions:
- Prepare seasoned stuffing mix according to package directions using butter, onion, and celery. Remove from heat; add broth and stuffing. Place in large bowl.
- In large skillet over medium heat, in hot olive oil, cook sausage meat, stirring frequently to break up sausage, until browned, about 8 to 10 minutes. With slotted spoon, remove sausage meat to bowl.
- Top drippings in skillet over medium heat, cook mushrooms and shallot, stirring frequently, 5 to 7 minutes or until tender. Add mushroom mixture to bowl with stuffing.
- Add pecans, cheese, parsley, salt, pepper, marjoram, garlic powder and poultry seasoning. Add eggs; stir to combine. Refrigerate mixture overnight.
- Preheat oven to 350F. Grease muffin pan. Note: mixture should be moist enough to hold together. If dry, add some broth.
- Use ½ -cup measure to scoop stuffing, shape into balls and place in each muffin cup.
- Bake 20 to 30 minutes or until firm and golden brown.
For more recipes, please visit: www.simplyhatfield.com/recipes.