This autumn skillet recipe is a simple framework, feel free to use your imagination and modify it however you see fit. This recipe is great for a new cook who wants to become comfortable with the art of substitution.
Don’t like squash, try peeled and cubed sweet potatoes, toss in some apple slices. Turnips on sale? Great! If you want to go vegetarian, skip the sausage, substitute vegetable stock and add great northern beans or maybe cannelini beans. Personally I would stick with the lighter, mildest beans which will allow the flavor of the squash to shine. Want more color in the dish? Add a handful of collards, kale, or even spinach. Since spinach is more delicate than the other greens, I’d only add it toward the end.
Don’t want to use a 1/2 cup of stock? That’s fine substitute some apple cider, beer, or wine. Use your imagination.
The one thing I insist? Use a pot with a thick bottom or you’ll need to stir frequently. I like letting the vegetables braise undisturbed while I read and rattle the occasional dish, pretending I’m busy in the kitchen and cannot be disturbed -wouldn’t that be nice if it worked more often?
: Simple Autumn Skillet
: Flexible recipe for autumn vegetables cooked with sausage
- 1 lb smoked sausage or kielbasa
- 2 sweet onions, sliced
- 1 butternut squash peeled and cubed
- 1/2 head of green cabbage roughly chopped
- 1/2 cup chicken or vegetable stock
- Salt and fresh ground pepper to taste
- Cut the sausage into coins and cook in a heavy pot over medium low heat until the fat begins to render.
- Add the onions and stir, cooking for 2 – 3 minutes, then add the cubed butternut squash, the chicken stock, and cabbage.
- Reduce the heat to low and cover.
- Stir occasionally and cook until the squash is fork tender, 15 minutes or so.
Number of servings (yield): 6