After recent musings of favorite recipes from my childhood, I began getting a craving (hankerin’) for Italian sausage baked with potatoes and red peppers, which is a dish my mom used to make. I can smell it baking now…
I decided to try the recipe tonight using butternut squash in place of the white potato and Italian chicken sausage in place of pork sausage.
I was pleased with the result (though truthfully, I miss white potatoes) and thought I’d share it with you. Another plus? This dish is an easy meal with little prep time.
What are some of your favorite childhood meals?
Baked Sausage with Butternut, Red Peppers and Onion (grain free, dairy free)
Author: Jen/ my BIG FAT grain free life
Ingredients
- 1 small butternut squash, peeled, seeded and cubed
- 2 medium onions, or 1 large, chopped
- 3-4 plum tomatoes, coarsely chopped
- 2 red peppers, seeded and coarsely chopped
- 2-3 garlic cloves, minced or pressed
- extra virgin olive oil
- ¼ cup water
- salt and pepper to taste
- 4-6 links of mild Italian sausage (pork or chicken)
- fresh chopped basil, optional
- grated Parmesan, option
Instructions
- Preheat oven to 375F.
- Toss the first five ingredients into 9x13 baking pan (ceramic or glass).
- Drizzle with olive oil. Add salt and pepper to taste then toss.
- Add ¼ cup water to pan.
- Bake for 25-30 minutes.
- Place sausage links on top. Then bake another 20-30 minutes or until sausage is fully cooked.
- Top with chopped basil and grated cheese (if tolerated).
how delicious is THAT?!? love it
I love meals like this too, this would go great in the crock pot too. I loved moms pot roast with lots of potatoes, onions and carrots
Thanks Kathy! Pot roast sounds so good. I've got a recipe I've been working on to post for a chuck roast, but it omits the potatoes. (Did I mention I miss potatoes on the SCD?) Oh well, butternut squash is a good sub for a side dish.
Jen
Turnips make a great substitute for potatoes in some dishes, especially pot roast. And cook enough to have plenty of leftovers. Mash the leftover carrots and turnips together then brown them lightly in a skillet with a little oil or butter. Chop the leftover onions and roast into small pieces and make a meat and onion gravy (Coconut and/or almond flour works fine for this) to serve over the mashed vegetables. This is excellent for any meal. If you are a brave cook, This mash can be used in place of mashed potatoes in a soufflé recipe (again, it works fine to substitute the non-grain flours) and serve with the gravy. Not many people these days are familiar with turnips, but give them a try, they are wonderful!!!
And another great breakfast substitute for potatoes is apples!!! Try baking or frying them with onions, garlic, bell pepper, and sausage. And serve with eggs. I like Granny Smith best for this dish.