Spiralized Butternut Squash with Italian Sausage, Gorgonzola and Walnuts

Name: Spiralized Butternut Squash with Italian Sausage, Gorgonzola and Walnuts
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 4 portions
Ingredients: 1 butternut squash; 2 pinches fine sea salt; 30 g walnut halves; 250 g fennel; 1 garlic clove; 30 g olive oil; 300 g pork sausages; 150 g water; 1 heaped tsp vegetable stock paste, homemade; ¼ tsp ground black pepper; 150 g Gorgonzola dolce; fresh parsley leaves

(Brak ocen)

Bezpłatna rejestracja

Poziom trudności łatwy

Czas przygotowania 10 min

Czas całkowity 25 min

Liczba porcji 4 portions

Składniki

1 butternut squash (approx. 700 g), ends trimmed, peeled, quartered lengthways, deseeded and trimmed in a circular shape to fit blade width (see tips)
2 pinches fine sea salt, plus ½ tsp
30 g walnut halves
250 g fennel, cut in pieces (3 cm)
1 garlic clove
30 g olive oil
300 g pork sausages, Italian (e.g. luganega sausage), skins removed, broken up
150 g water
1 heaped tsp vegetable stock paste, homemade
lub 1 vegetable stock cube (for 0.5 l), crumbled
¼ tsp ground black pepper
150 g Gorgonzola dolce, crumbled
fresh parsley leaves, roughly chopped, for garnishing

Wartości odżywcze: na 1 portion
Kalorie: 2307.2 kJ / 551.5 kcal
Białko: 23 g
Węglowodany: 25.1 g
Tłuszcz: 42 g
Tłuszcz nasycony: 14.3 g
Błonnik: 5.5 g
Sód: 1334.3 mg