Categories: main course, squash
Ingredients
- 3 cups peeled butternut squash, cut into 1-inch cubes
- 1 12- to 16-oz. pkg. turkey kielbasa, cut into 1/2-inch slices
- 2 Tbsp. olive oil
- 1 medium yellow sweet pepper, cut into bite-sized strips
- 2 Tbsp. fresh sage or basil leaves cut into thin strips
- 1/3 cup balsamic vinegar
- 1 tsp. sugar
- 1 16-oz. tube refrigerated cooked polenta, cut into 12 slices
- 1/3 cup pure maple syrup
- Small fresh sage or basil leaves
Directions
- In a medium saucepan cook butternut squash, covered, in a small amount of boiling salted water for 10 minutes or until tender; drain and set aside.
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In a very large skillet cook turkey kielbasa in 1 tablespoon hot oil over medium heat until lightly browned and crisp on the edges. Add butternut squash, yellow sweet pepper, sage, vinegar, and sugar; bring to boiling. Reduce heat; simmer, uncovered, until vinegar has almost evaporated. Remove from skillet. Cover with foil to keep warm.
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Rinse and wipe out skillet. Add remaining 1 tablespoon oil. Fry polenta slices in hot oil over medium-high heat until golden brown, about 5 minutes. Turn with pancake turner; fry 5 minutes more. Stack three polenta slices on each of four dinner plates. Top with sausage mixture; drizzle each serving with maple syrup. Makes 4 servings.