Caveman Cuisine: Butternut Bangers
A rich and satisfying meal of roasted butternut squash with a creamy pesto dressing, spicy pork sausage, and cabbage sauteed in butter.
1 medium butternut squash
1 tbsp coconut oil
Prepared pesto (see recipe for One Step Walnut Pesto here)
1/2 medium head of red cabbage (chopped)
1/2 white onion (chopped)
1 tbsp butter or ghee
4 organic pork sausages
Step 1: Cut the squash
Using a sharp knife, cut the bottom and top off of your butternut squash. Carefully slice off the skin, starting with the long "neck of the squash first. After you've removed the skin, cut the squash in half and scoop out the seeds with a spoon. Cut the flesh into 1" cubes and coat them with coconut oil. Put the squash into an oven preheated to 350 degrees and set the timer to 25 minutes.
Step 2: Chopping broc... I mean vegetables
Chop your cabbage into chunks by first cutting it in half and them removing the woody stem. Set aside 1/2 for another day, and slice the remaining 1/2 lengthwise first, then cut the cabbage crosswise to make medium sized chunks. Repeat this process in miniature with the onion.
Step 3: Saute your sausage
Melt your butter or ghee in a large saute pan. Add your sausages and allow them to brown for 1-2 minutes on each side.
Step 4: Get Mc Steamy
Push your sausages to the outer edge of the pan and add your cabbage and onions. Cover the dish and allow the cabbage to steam for 15-20 minutes, stirring occasionally.
Step 5: Serve
Pile 1/2 of the sauteed cabbage on a plate and top with two of the sausages. Remove the roasted butternut squash from the oven and place around the squash, drizzling with pesto. Enjoy!