Butternut Squash and Sausage over Barley with Gorgonzola Sauce

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When I was at the farmer’s market yesterday I knew I wanted to make something with butternut squash, but couldn’t decide what to make.  After looking through my cookbooks and online, I decided to look through the pantry and use my culinary instincts (sometimes I have them!).  This actually came out very well and all of the components balanced each other.  Turned out to be a great fall dish ~

For the Squash ‘n Sausage:

1 butternut squash, cut into 1 inch cubessquares2

1 package turkey smoked sausage, sliced

1 cup barley

1/2 cup water

For the sauce:

2 oz gorgonzola

1/2 tsp sage

2 tbsp butter100 0350

1/2 cup cream

1/2 tsp salt

1/2 garlic clove, minced

1 tsp flour

Preheat oven to 400.  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 the squash is tender enough that you can pierce it with a fork with no reisistance.

In a sauce pan, add 1/2 cup water and salt, bring to a boil.   Add the barley and lower heat to low.  Cook for about 30 minutes, stirring occasionally.  Cook until the barley is tender but still has a slight (slight as in tiny) crunch.

While all of this is cooking, let’s start the cheese sauce…..

Bring the butter, sage, flour, garlic and milk 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 roasted 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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