Saturday, March 8, 2014

Sweet and Spicy Bratwurst with Acorn Squash

This is an easy recipe from oven to table. We love the spiciness of this dish, and also appreciate any extra uses we can find for acorn squash. The glaze is citrusy and slightly sweet, which makes a delicious dipping sauce when serving.

We eat "one pot meals" for a sense of ease without having to worry about sides, so this meal follows that ethos. It is simplistic although you are getting your meat and vegetables all-in-one, without having to partake in gluten (which we've been pretty much abstaining from). Enjoy.

Sweet and Spicy Bratwurst with Acorn Squash
Original Recipe
Total Time: 1 hr Serves: 2-4 
Gluten-Free

Ingredients:
4 - 6 spicy bratwurst, fresh or frozen, organic, free-range pork preferred
1/2 acorn squash, seeds and pulp removed, sliced into 1/2 inch moons
1 onion, julienned
1 - 2 carrots, sliced lengthwise and cut into 2 1/2 inch pieces
3 tbsp orange juice
3 tbsp olive oil
3 tbsp balsamic vinegar
1/2 tsp red chile flakes
1/2 tsp himalayan sea salt
1/2 tsp freshly ground pepper

How To:
1. Preheat oven to 475ºF.

2. In a medium sauce pan fill 3/4 with water. Place the bratwurst in the water, turning the heat to medium-high. If fresh cook for a total of 10 minutes, if frozen cook for a total of 15 minutes.

3. Make marinade. Combine the orange juice, olive oil, balsamic vinegar, and seasonings.

4. Place sliced squash, onion, and carrots in a 9 x 13 oven proof dish. Toss vegetables with the marinade in the dish and evenly distribute. Place par boiled bratwurst on top of the vegetable mix.

5. Put the oven proof dish in the oven and bake for a total of 45 minutes. Turn the vegetables and bratwurst once throughout cooking. Remove from oven once everything is as toasty as you like it.

6. We serve this dish right on the table and unabashedly use the baking dish as our source for dipping sauce. You may desire to serve with more salt and pepper.

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