1/2large shallotor 1/8 cup minced yellow or white onion
1clovegarlicfinely minced or pressed
1/2poundchicken sausageif links, remove the casing
2 3/4cupschicken broth
1 1/2cupspeeled and diced butternut squash
1 1/2cupscoarsely chopped fresh spinach
1large sage leaftorn into small pieces, or 1/4 teaspoon dried
1/2cupshredded or cubed mozzarella cheese
Salt and pepper to taste
Freshly grated Parmesan for servingif desired
In a large skillet, combine the shallot, garlic, sausage, salt and pepper. Cook over medium heat, breaking up the meat into small pieces, and cooking until the sausage is cooked through, 5-7 minutes. Scrape the mixture to a plate and return the skillet back to the heat.
Add the chicken broth and pasta and bring to a boil. Lower the heat to a simmer, and cook for about 8 minutes, stirring often to prevent sticking and the pasta clumping together. Stir in the squash and simmer 5-7 minutes longer until the squash and pasta are both tender. As the squash breaks down, it will help bring a creaminess to the sauce and pasta so add more liquid, if necessary, while cooking if the mixture seems dry.
Stir in the spinach and sage and cook for 1-2 minutes until the spinach is wilted. Add the sausage/shallot mixture back to the skillet and stir in the fontina or mozzarella cheese and add salt and pepper to taste.
Off the heat, cover the skillet with a lid or foil and let the pasta sit for 5-10 minutes. Give it a good stir and serve with freshly grated Parmesan cheese, if desired.
3-4eggs3 eggs is creates a less eggy texture, so this is personal preference.
1/2cupmilk of choice
Preheat oven to 325º.
Heat butter in a small cast-iron skillet over medium heat, then add sweet potatoes. Cook, stirring often until beginning to soften, about 5-10 minutes.
Add in apples, cinnamon, and raisins, and cook until apples are softened and raisins are plumped, about 8-10 minutes. Both apples and sweet potatoes should be easily pierced with a fork. If necessary, add in a little water to prevent sticking and burning. Add in walnuts and salt, about 1/2 teaspoon to taste. Stir to combine well and sauté the mixture a minute or two.
In a medium bowl, whisk eggs and coconut milk until smooth and well combined. Remove apple-sweet potato mixture from heat and pour egg mixture over. Smooth to cover with the back of a spoon. Bake for 20 minutes or until set. A knife stuck in the middle should come out clean.