I always thought yellow squash was bland until I prepared it this way. Combined with Italian sausage, it makes a delicious main dish. -Marcia Albury, Severna Park, Maryland
- 1/2 pound bulk Italian sausage
- 1/4 cup chopped onion
- 1 medium yellow summer squash, halved and sliced
- 1/4 cup chicken broth
- Salt and pepper to taste
- 1/3 cup seasoned salad croutons
- In a large skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. Add the squash; cook for 3-4 minutes or until tender. Stir in the broth, salt and pepper. Cook 2 minutes longer or until heated through. Sprinkle with croutons. Yield: 2 servings.
Originally published as Sausage Squash Skillet in Reminisce May/June 2002, p49
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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