Summer Squash and Sausage
I do my very best to supply you with recipes that are quick and easy, AND give you ideas for substitutions. This recipe is no exception. It’s crazy fast and packed full of flavor. The sausage helps enhance the flavor of the veggies. When zucchini and squash are not in season, I love this recipe with peppers. The key is not cooking the veggies too long. Veggies are so flavorful when they are cooked, turn a little brighter in color, and still have that crunch! I also do a sweet potato substitution occasionally, but they can get soft, so adjust your cook time. Though white potatoes are not technically Paleo, this recipe is Whole30 (& Paleo with sweet potatoes) friendly. My theory is, if you are out of an ingredient, there is usually something in your kitchen you can substitute, and the more you play, the more likely you are to find a new flavor combination you like EVEN MORE! This is an excellent dish for leftovers, as it makes a lot. I enjoy reheating the leftover and topping with and egg for breakfast. With Tapatio, of course. Happy cooking!
Servings: 8-10
Prep Time: 10 minutes
Cook time: 20 minutes
Total Time: 30 minutes
Ingredients:
1 large onion sliced thick
½-1 pound redskin potatoes chopped
1 large zucchini cut into thick quarters
1 large yellow squash cut into thick quarters
1 13 oz. Natural kielbasa or turkey sausage link
1 tsp garlic salt
2-3 cloves minced garlic
1 Tbsp avocado/olive oil
Salt and pepper to taste
Instructions
Chop all your veggies.
Heat large stir fry pot to medium heat. Add oil, onion and garlic until it becomes fragrant. Add potatoes and let cook for about 10 minutes.
Add sausage and let cook until potatoes begin to soften.
Add garlic salt to summer squash and toss.
Add summer squash once potatoes have softened. Watch for squash to become cooked but firm (overcooking they will become watery.)
Add salt and pepper or hot sauce to taste, then serve hot with a side salad or on its own!
