Phew! That’s a mouthful. And you’re going to want to fill everybody’s mouths with this tasty, and very easy to make meal!
This was not a what we had envisioned while we were crawling down the grocery aisle, nagging one another to “just pick something” for dinner. These ingredients were going to end up in two different meals, but my ever creative husband decided to make a few changes on the fly. You’ll be glad he did!
We like to shop in the natural food sections of the grocery store. We aren’t 100% all-natural shoppers and we aren’t vegan. This was our first experience with D’artagnan brand anything. The wild boar sausages came 4 in a package, so we bought two.
Dinner for 2
What you’ll need
- 1 butternut squash halved and seeds scooped out
- 1 red bell pepper
- 1/4 lb thick cut bacon
- 4 oz white mushrooms
- 8 wild boar sausages
- 1/2 stick of butter
- 2tbs raw coconut sugar (brown sugar works too)
- salt and pepper to taste
Cook time- 1 hr 15 minutes
Preheat your oven to 350 degrees.
- In a glass baking dish place both halves of the squash cut side down in 1-2″ of water and place in preheated oven for 1 hour or until skin begins to brown and can easily be pierced with a fork.
- While the squash is in the oven roughly chop your bell pepper and mushrooms into small pieces and set aside. Also chop your bacon into small pieces as well (or chop after you cook the strips, your personal choice). Over medium heat cook the bacon in a large skillet until crisp and remove to a paper towel to dry. Reserve fat in skillet
- Increase the heat and toss in your pepper and mushroom mixture and fry until they begin to brown. Season with salt and pepper to taste. Once they are browned stir regularly to unsure they are cooked evenly and dry with bacon when done. Reserve and fat left in the skillet.
- Once your squash’s skin is easily pierced by a fork remove them from the oven and carefully flip them cut side up. Place 1/4 of a stick of butter on each one, breaking up into smaller pieces to cover the whole side if necessary and sprinkle with brown sugar. Sprinkle with salt and pepper to taste (this can add a very subtle complexity to the flavor) Place back in the oven to melt and caramelize the butter and sugar.
- While the squash is caramelizing heat your skillet back up and add butter (or your choice of cooking oil) if you do not have any bacon fat left. Cook your boar sausages being sure to turn them regularly to crisp the casing on all sides. Once the sausages are nearly done add your bacon and vegetable mixture back into the skillet to warm.
- Remove the squash and move to plating. One half per plate. Scoop your bacon and vegetable mixture into the hollowed out end of the squash reserving some of the mix for garnishing. Place your sausages along the long end of the squash, and top with the remaining mixture.
- Serve and enjoy!
And there you have it! Simple yet satisfying.