Turkey Sausage with Butternut Squash & Broccoli Rabe
6–7 Tbsp olive oil, divided
20 oz butternut squash, cubed
Salt and pepper, to taste
16 oz broccoli rabe, cut crosswise into 1" pieces
4 cloves garlic, thinly sliced
1/2 tsp crushed red pepper
1/2 cup shaved Parmesan cheese
1 Tbsp pine nuts
2 lb Italian turkey sausage, hot or mild
Preheat oven to 425°F.
On a baking sheet or board, toss squash with 2 Tbsp olive oil, salt, and pepper. Arrange in a single layer and roast until tender, about 20 minutes.
While squash roasts, on a separate baking sheet or board, toss broccoli rabe with 2–3 Tbsp olive oil, garlic, crushed red pepper, shaved Parmesan, and salt and pepper to taste. Arrange in a single layer and roast until tender, about 8 minutes.
While veggies roast, place pine nuts in a small pan over medium heat. Toast, stirring until golden brown, around 3–5 minutes. Keep stirring because they can easily burn. Remove from pan when golden and set aside.
Heat 2 Tbsp olive oil in medium pan over medium heat. Add turkey sausage and cook until browned all over, turning, 8–10 minutes. Add 1/2 cup water, scrape up brown bits from bottom of pan, and cover. Cook until sausage is cooked through, about 5-8 more minutes.
Divide squash and broccoli rabe between plates and spoon over liquid from pan. Halve turkey sausage on diagonal and place over veggies. Garnish with toasted pine nuts.
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