Italian Sausage-Butternut Skillet with Spinach
Let me introduce you to Butternut Sausage Skillet with Spinach, your new favorite, comfort food dinner. It’s creamy, one dish, 10 minutes, and kid friendly, BUT also veggie packed, dairy free and gluten free meaning basically it works with almost any type of eating approach. Sound like what you need right now? Me too!
Also, when replacing a pasta with veggie noodles, I’ve found that fresh over frozen maintains better texture and structure. Most groceries sell spiralized veggie noodles near the bagged vegetables. If not, purchase a medium butternut squash. Then, peel and spiralize or cut into thin ribbons using a vegetable peeler. This result in the best fresh butternut “noodles.” But let’s keep it real, sometimes you can’t beat the convenience of a pre-spiralized veggie!
Let me know what you think of this recipe by sharing your final product on social media! Be sure to tag me : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD. Enjoy!
Italian Sausage-Butternut Skillet with Spinach
Makes 4 to 6 servings | Yields 5 cups
Coconut cream and veggie “noodles” take place of heavy cream and starchy pasta making this dish fit in pretty much any type of eating plan. You can buy coconut cream (look next to the cans of coconut milk) or refrigerate a can of coconut milk to use the firm creamy part at the top. And then of course you can skip the coconut and use a little cream and Parmesan.
INGREDIENTS
1 tablespoon olive oil
1 pound hot Italian turkey sausage
2 cloves garlic, minced
1 (14.5-oz) can no-salt-added diced tomatoes
¾ cup dry white wine
2½ cups butternut squash noodles
¼ cup coconut cream* or half-and-half
1 tablespoon whole-grain mustard
3 cups torn spinach leaves
OPTIONAL: ¼ cup freshly grated Parmesan cheese
METHOD
Heat oil in large skillet at medium heat. Add sausage and cook until it begins to brown, breaking up into crumbles. Add minced garlic and cook for 1-2 minutes.
Add diced tomatoes and white wine to skillet. Increase heat to medium high, cover, and cook for about 5 minutes.
Reduce heat to medium. Add butternut squash noodles and cook for about 3-5 minutes.
Add in the cream and mustard, and cook for about 2 minutes, or until liquid begins to thicken.
Add spinach; cook 1 minute or until slightly wilted. Remove skillet from heat, and sprinkle with cheese.
NUTRITION
Nutrition based on 4 servings (Serving size: 1 1/4 cups):
364 Cal | 17g Fat (6g Sat) | 21g Protein | 29g Carb, 4g Fiber, 15g Sugar (0g Added Sugar) | 1072mg Sodium
Nutrition based on 5 servings (Serving size: 1 cup):
291 Cal | 14g Fat (5g Sat) | 17g Protein | 23g Carb, 3g Fiber, 12g Sugar (0g Added Sugar) | 858mg Sodium
