Yield: 2 to 4 servings.
1 large butternut squash
2 tablespoons clarified butter
½ pound Neese’s Country Sausage or Neese’s Extra Sage Sausage
1 cup brussels sprouts leaves
2 tablespoons dry sherry wine
½ fresh orange
Salt and pepper to taste
¼ cup pecans, toasted
Goat cheese sauce
Peel butternut squash to remove skin. Using a ribbon peeler, create long noodles and set aside. One large butternut squash makes approximately 4 cups of noodles.
In a large skillet over medium heat, melt clarified butter. Add the sausage, breaking apart until fully cooked. Transfer sausage to a separate bowl, leaving remaining fat in the pan.
Add the brussels sprouts leaves and butternut squash noodles to skillet, and cook for 3 to 4 minutes; the squash ribbons will become bright orange and soft. Season with salt and pepper.
Deglaze with the sherry and juice from orange. Turn off heat and sprinkle in the sausage. Serve with toasted pecans and goat cheese sauce.
For the sauce:
½ cup soft goat cheese
½ cup heavy cream
Salt and white pepper to taste
Place goat cheese in a small bowl.
Heat heavy cream in a small sauté pan or pot. One boiling, pour cream over the goat cheese and allow to sit for 2 to 3 minutes to warm together.
Whisk together until smooth and season to taste.
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