All the things you are.. Sausage

Ah it is Sunday eve in November. The air is crisp, the leaves have all tumbled to the ground, and it feels as though this is an evening where fires should be lit to accompany the scent of mulled wine brewing on the stove.

Last week I received a recipe by post. I jumped for joy and reread the recipe a few times trying to understand the flavour idea's and preparation method.  Twas a wonderful gift as:

a) I am rarely given new recipes to try unless it's through my own act of reading through cookbooks, and even then I usually change much of the flavouring so that it is more suited to my cooking style.

b) This inspired me to have a new culinary adventure in the kitchen and try out another cooks creative flavours.

c) The recipe provided a perfect excuse to get in the kitchen, have some fun and share in my culinary adventure with you! 

So my dears let's get cooking. Tonight my blog is dedicated to a wonderful friend and penpal. This recipe is sure provide tantilizing flavours, sweet kitchen scents and smiles from full tummies after a wonderful meal. 

Squash with Sas... aka The Sasquash

1 Medium Onion

1 Large Butternut Squash

2 Large Sausages (your favorite local ones of course)

1 or 2 Avocados

1/2 Cup Rice (white or brown)

Olive Oil

Rosemary

Cinnamon

Salt and Pepper

Honey 

Butter

Place a dollp of olive oil in a frying pan with some salt and pepeer. Slice the sausages into pieces of the size you want. I sliced them thinner because they taste so good and I wanted more in every bite =) Put the sliced sausages in the pan with oil on medium heat so that 

they begin to cook. Slice the onion and add this into the pan as well. While the sausages cook peel your butternut squash, cut it in half and clean out the seeds. Make sure to save the seeds.. bake later... yum! Then I was told to cut the squash no smaller than the hedgehog on the front of the card... As you can see I followed the recipe in great detail.

Now you can either steam the squash or boil it until soft but not falling apart. Choose whichever method most excites you.  While that is cooking in a separate pot cook your rice. Remember rice is a 1:2 ratio so 1/2 cup water to 1 cup rice. Cover the pot, and bring your rice to a boil on high heat. Once the water is boiling turn down the heat to low and let your rice cook with the cover on for 10 minutes. Take rice off heat and let your rice finish cooking naturally for a few minutes so that it doesn't burn but has time to take in any extra moisture.

Slice your avocado while rice is cooking and add with the rosemary to your sausages. Your sausages should be well on their way to being cooked at this point. Perhaps nicely browning and singing the song of wonderful scents.. the sign of a happily cooking sausage. Turn down to low heat.

When the rice is done add it to the sausage pan with a small spoonful of butter and stir to mix it all together.

When the squash is cooked add a spoonful of honey and a pinch of cinnamon and mix just well enough (that means mix it so that all the flavours have combined but you don't mash the butternut squash in the process) 

To serve, make a little bed of the squash on a plate and spoon the rice-sausage-avocado mixture on top.  C'est Fini!

There we have it a tasty recipe received by post. I think the best way to end off this blog is by sharing the ending message of the card "I simply want to share some tastes I find comforting and tasty. Enjoy with some wine and a song or two et Bon Apetit!"

Eat, drink and enjoy!!