Butternut Squash White Bean Sausage Skillet
Creamy butternut squash white bean sausage skillet made with seasoned ground meat, kale, beans, and Parmesan. An easy, cozy fall dinner!
Calories: 438kcal
Ingredients
For the chicken sausage:
- 2 teaspoons olive or avocado oil
- 1 pound lean ground chicken, turkey, or beef
- 1 tablespoon pure maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¾ teaspoon garlic powder
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
For the remaining skillet:
- 2 teaspoons olive or avocado oil
- 5 cups diced butternut squash (about 1 medium-sized squash)
- ½ white onion, diced
- ¾ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- 1 ½ cups chicken broth
- 3 cups chopped kale (or spinach)
- 1, 16 ounce can butter beans drained and rinsed (or great northern beans)
- ¼ cup heavy cream or coconut milk
- ¼ cup shredded parmesan
Instructions
- Heat 2 teaspoons of olive or avocado oil in a large skillet over medium-high heat. Add the ground meat, maple syrup, salt, pepper, garlic powder, sage, and thyme. Cook for 6-8 minutes, breaking the meat apart with a spatula or wooden spoon, until browned and cooked through.
- Transfer the cooked meat to a plate and set aside.
- Add the remaining 2 teaspoons of olive or avocado oil to the same skillet. Add the butternut squash and onion, followed by the garlic powder, salt, pepper, sage, and thyme. Pour in the chicken broth and stir to combine.
- Bring the mixture to a simmer, then cover and cook for about 7-10 minutes, or until the butternut squash is fork-tender.
- Remove the skillet from the heat. Using an immersion blender, carefully blend the squash and broth mixture until smooth and creamy. If you don't have an immersion blender, carefully transfer the mixture to a blender and blend until smooth. Be sure to vent the blender to allow steam to escape and avoid sealing hot liquid inside.
- If you used a blender, pour the blended sauce back into the skillet. Return the skillet to medium heat and add the kale, beans, and cooked meat. Stir to combine.
- Cover and simmer for 2-3 minutes, or until the kale has softened and everything is warmed through.
- Stir in the heavy cream or coconut milk and Parmesan cheese until smooth and well combined. Taste and adjust the seasoning as needed.
Notes
- Save time/prep ahead:
- Use pre-cut butternut squash to save time on peeling and chopping.
- Dice the onion and butternut squash up to a day ahead and store them in the refrigerator until you're ready to cook.
- The seasoned ground meat can also be cooked ahead of time and refrigerated until you're ready to make the skillet.
- Drain and rinse the beans ahead of time so they're ready to add when you need them.
- For a busy weeknight, the entire skillet can be made ahead and reheated. Add a splash of chicken broth if the sauce has thickened too much.
- The recipe can be found on My Fitness Pal by searching "BWB Butternut Squash White Bean Sausage Skillet." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Nutrition
Serving: 1serving | Calories: 438kcal | Carbohydrates: 33.8g | Protein: 31.1g | Fat: 21.4g | Saturated Fat: 7.1g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 4.6g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 1010mg | Potassium: 976mg | Fiber: 5.9g | Sugar: 9.6g
