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Butternut Squash and Sausage over Barley with Gorgonzola Sauce
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Description
A perfect fall dinner.
Ingredients
- 1 whole Butternut Squash, Peeled And Chopped Into 1" Cubes
- 1 package Turkey Smoked Sausage (2 Links), Sliced Into Coins
- Olive Oil, To Drizzle On The Squash
- ½ teaspoons Salt And Pepper
- ½ cups Water
- 1 cup Barley Pearls
- 2 Tablespoons Butter
- ½ teaspoons Sage
- 1 teaspoon Flour
- ½ cloves Garlic, Minced
- ½ cups Cream
- 2 ounces, weight Gorgonzola Cheese
Preparation
Preheat oven to 400F. Place squash and sausage on a baking sheet sprayed with cooking spray. Drizzle squash with olive oil and salt and pepper. Roast for 20-25 minutes until slightly brown and squash is done. Bring 1/2 cup water to a boil. Add the barley and lower heat to low. Cook for about 30 minutes, stirring occasionally.
While everything is cooking, make the cheese sauce.
Bring the butter, sage, flour, garlic and cream to a boil and reduce heat to medium. Add the cheese and bring to a slow boil, then whisk until thickened, about a minute or two.
Spoon the squash and sausage over a plate of barley, then drizzle the cheese sauce on top. Keep in mind that gorgonzola is a very strong cheese and you won’t need a lot—don’t go crazy with it!
Happy fall!
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