Tequila Sausage with Creamy Corn and Butternut SquashBy · Mar 18 2011 · Comments
Okay, so I have been fairly absent from the world of the Thirty Year Old Housewife and for that I am sorry. Somehow I convinced myself that setting out on a road trip for northern Montana with the dogs in tow would inspire me to jump in the kitchen and utilize the local treats of my new surroundings. False. If anything, the 24 hours of driving from Chicago to Montana were fundamentally uninspiring. Perhaps it was the ever present heat of one chocolate labs very bad breath at the nape of my neck or maybe it was the 9 hours of white out conditions through the state of South Dakota. Dare I suggest my lackluster attitude was the result of my chlorine saturated indoor pool view motel room which provided for only 3 hours of sleep before another day of driving. Whatever the source, I arrived in my beloved Montana annoyed, tired and relying on the local restaurants to feed me. I did eventually manage to punch out a few meals during the trip and this in one of them. In spite of my grim attitude, this dish was fantastic and made even the punchiest girl relaxed and happy.
- 1 tablespoons butter
- 2 cups sweet corn
- 1 clove minced garlic
- 3 tablespoons scallions
- 2 tablespoons cilantro
- 1 LB mild sausage, removed from casing
- ½ cup feta cheese, chopped
- ½ cup low-fat ricotta
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 cup cooked butternut squash
- 2 tablespoons tequila
- 1 medium sized tomato, roughly chopped
- ½ cup finely chopped tortilla chips
- 1 teaspoon olive oil
Pre-heat oven to 400°. Slice the squash in half and remove the seeds. Place the two halves on a baking sheet, skin side facing down. Brush with a touch of melted butter and cook for 25 minutes.
Meanwhile, heat the butter over medium heat in a large skillet. Add the corn and coat with the butter. Cook for 2 minutes then stir in the garlic, cilantro, tomato and scallions. Continue to cook for 3 minutes, string frequently. Increase the heat to medium-high and add the sausage. Use a wooden spoon to break up the clumps, while incorporating the sausage into the corn mixture. Once the major clumps are broken down and the sausage is browned, stir in the cream, the cheeses, tequila, paprika and salt. Bring to a slight simmer, string constantly. Continue to simmer until thickened, about 5 minutes.
Remove the squash from the oven, let cool and remove skin. Cut into ¼ cubes and add 1 cup to the sausage mixture. Keep the remaining squash for future meals.
Change the oven setting to broil.
Place the chips in a small Ziploc bag. Add the olive oil and coat the chips evenly.
Spoon the sausage mixture into ramekins and sprinkle the chips on top. Return to the oven and broil until the chips are nicely browned-about 3 minutes. Remove and serve!