Become a Sustainavore!

Eat for your health, the planet, and your values.

Become a Sustainavore!

Eat for your health, the planet, and your values.

Peppery Herb Lamb Sausage with Indian Spiced Winter Squash Hash

This double recipe was so terrific I decided to share it with you, but you can also find it in my book, Paleo Lunches and Breakfasts on the Go. The butternut makes a fantastic side with any meal, breakfast, lunch or dinner.

Peppery-Herb Lamb Sausage

I get so excited when our lamb is finally “ready” and in my freezer. It doesn’t take long before it’s completely gone. Ground lamb is very versatile and makes great sausage and meatballs. This dish is wonderful for breakfast but also would make a great lunch or dinner, as it’s not spiced specifically with breakfast in mind. It’s bursting with herb and pepper flavor, and has just a tiny kick from the cayenne. It goes really well with Indian Spiced Roasted Winter Squash, listed below.

Peppery Herb Lamb Sausage
Author: 
Recipe type: Main
Serves: 3
 
Ingredients
  • 1lb ground lamb
  • 1 tsp fennel seeds, ground
  • 1 tsp dried sage
  • ½ tsp dried rosemary, ground
  • ¼ tsp cayenne pepper
  • ½ tsp freshly ground black pepper
  • 1 tsp onion powder
  • 1 tsp granulated garlic
Instructions
  1. Mix all ingredients well and form small sausage patties or tubes.
  2. Saute on all sides until completely cooked through, takes about 20 minutes total.

 

Indian Spiced Roasted Winter Squash

In the fall and winter, this is my go to side dish for breakfast, lunch and dinner. I much prefer the taste of winter squash to sweet potatoes. The texture is a bit lighter and I think the flavor is more interesting. I’ve been making this dish for about ten years and always impress myself! Take this hash and puree it with coconut milk to make a great soup, or add it to some stock, tomatoes and meat for a rich stew.

Indian Spiced Winter Squash Hash
Author: 
Recipe type: Side Dish
 
Ingredients
  • 2 delicata squash, peeled and seeded (substitute 1 medium butternut or other similar sized squash)
  • 4 cloves garlic, minced
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp cumin
  • 1 tsp coriander
  • ¼ tsp cinnamon
  • 2 TBS melted ghee or coconut oil
Instructions
  1. Preheat oven to 350.
  2. Line a baking sheet with parchment paper.
  3. Dice the squash into 2 inch cubes.
  4. Combine all ingredients in a bowl then lay out on the baking sheet.
  5. Roast for approximately 30 minutes or until you can easily pierce the squash with a fork.

 

My posts may contain affiliate links, which means you don’t pay any more, but I may make a small commission, which helps me continue to bring you great new posts. Read my full disclosure/disclaimer here.

Enjoy This Post? Share It With Friends!

Facebook
Twitter
LinkedIn
Pinterest

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Recent Articles

Stay Up To Date

Join 60,000+ advocates just like you!

Stay Up To Date

Join 60,000+ advocates just like you!

Scroll to Top

Sign Up for my newsletter Below, and You'll Receive Instant access to all my Free Monthly Downloads!