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Prep
Difficulty
Easy
Time
Estimate
45 mins
1. If you do not have squash already pureed or on standby in a can- start with that recipe.
2. Make the polenta right away- the squash can be stirred in at the end.
3. While the polenta simmers (the longer the better- simply add more liquid if needed) whip up the Mango Sausage & Greens.
4. You may be tempted to serve all of this with a crumble of goat cheese or a dollop of sour cream, too!
Coconut Milk tip: The Mango Sausage + Greens calls for coconut milk. Chill a can of coconut milk for a few hours and when you open the can the milk and cream will hopefully separate. Pour off the liquid to use for the sausage dish, then whip the thickened cream with a touch of salt to use instead of sour cream for a fun dairy-free option.
Do you have a huge, fabulous squash sitting on your table longing to be enjoyed? Roast it all at once, then puree it in a blender or food processor. Use any size squash in this recipe as a base to roast and puree it for other uses— anytime pureed squash or canned pumpkin is called for.
Half squash, half polenta, spiced up for the perfect starchy side. The dairy is optional, but oh so tasty in this dish if you like it. To make your winter squash puree from a whole fresh from the earth squash, follow this recipe.
Sweet dried mangoes are tossed in to brighten up an otherwise simple Sausage & Greens dish. Occasionally you may be able to find sausage links with bits of mango in it- certainly use it for an extra boost of mango fun.
