RICHMOND, Va. - Chef K travels to Richmond several times a year to stop by the “Virginia This Morning Kitchen” and today, she walked us through the steps on creating a delicious recipe for fall, her Sausage Butternut Hash. That recipe is below. If you’d like to learn more about Chef K, you can visit her website at www.chefkcooking.com.
1 lb Breakfast Sausage (ground fresh, your favorite)
2/3 cup Fresh Apple Cider
1 medium Butternut Squash, peeled and diced small
1 Fuji Apple, peeled & chopped
½ large Sweet Onion, chopped
3 cloves Garlic, minced
2 leaves Kale, stemmed and rough chopped
¼-½ tsp Nutmeg
Sea Salt & Pepper to taste
Heat large heavy skillet to medium high heat, add sausage and brown. Remove sausage from skillet and drain grease on paper towel. Set aside. Add 1/3 cup Apple Cider to deglaze pan and reduce by half. Add squash, apple, onion, garlic and remaining 1/3 cup apple cider. Continue to sauté stirring constantly, about 2 minutes. Add sausage back in and kale, continue to sauté until tender. Add more apple cider if necessary to avoid burning contents, ¼ cup at a time. Stir in nutmeg, salt and pepper to taste. Sauté until desired tenderness.
Serving suggestions: Serve immediately or add poached or fried egg on top.
Optional: Serve with 1 Tbsp butter or spray butter before serving.