Spiralized Butternut Squash with Italian Sausage, Gorgonzola and Walnuts
TM6

Spiralized Butternut Squash with Italian Sausage, Gorgonzola and Walnuts

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Ingredients

  • 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
    or 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

Nutrition
per 1 portion
Calories
2307.2 kJ / 551.5 kcal
Protein
23 g
Carbohydrates
25.1 g
Fat
42 g
Saturated Fat
14.3 g
Fibre
5.5 g
Sodium
1334.3 mg

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