Kabocha Squash Skillet with Sausage
A cozy one-pan dish where tender kabocha squash meets golden sausage, scented with garlic and fine herbs. Simple and soul-warming, it comes together in half an hour and pairs beautifully with white rice.
🛒 Ingredients
9 servings
- 1/2 small kabocha (cabotiá) squash
- 5 tablespoons oil
- 1/2 onion, chopped
- 2 garlic cloves, finely chopped
- Fine herbs or oregano, to taste
- 1 small sausage (about one generous portion)
- Water
- 1 vegetable bouillon cube
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Directions
- 1
Cut the kabocha squash into pieces, remove the seeds, peel it, and dice into cubes that are not too small.
- 2
Cut the sausage into cubes, also not too small.
- 3
Heat the oil in a pot and brown the sausage. Add the onion, then the garlic, and sauté everything together.
- 4
Add the squash, stir for a moment, then pour in water without covering it all. Stir in the bouillon cube and the fine herbs. Taste: if the bouillon isn't enough to season it, add a little salt, since the sausage is already salty.
- 5
Simmer for about 10 minutes, until the squash is nice and tender. Serve with white rice, plain or seasoned with fine herbs.
💡 Chef's Tip
Always taste before adding more salt: the sausage and bouillon already bring plenty. For a heartier version, toss in a few diced bell peppers or a pinch of sweet paprika along with the squash.
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