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.