Curried Squash & Sausage
This stovetop supper is simple to make, and it charms my whole family of curry lovers. My kids even ask for it cold to have in their school lunches. —Colette Lower, York, Pennsylvania
Ingredients
- 1 pound mild bulk Italian sausage
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 large acorn squash or 6 cups butternut squash, seeded, peeled and cubed (1/2 in.)
- 1 large unpeeled apple, cubed (1/2 in.)
- 2 to 3 teaspoons curry powder
- 1 teaspoon salt
- 3 cups cooked small pasta shells
- 1/4 cup water
Reviews
This recipe made for a quick, nutritious and inexpensive Wednesday night supper. The curry wasn't overpowering ... as a matter of fact, all the flavours blended nicely together with no one ingredient overpowering the next. We are used to having this type of recipe swimming in a sauce so it took a few spoonsful to get used to the absence of liquid but by the time we cleaned our first bowl, we were ready for seconds and were grateful for leftovers.
Great winter dish! I was skeptical but then I made it and I will totally make it again. It has great flavor and texture.