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

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Schwierigkeitsgrad einfach

Arbeitszeit 10 Min

Gesamtzeit 25 Min

Portionen 4 portions

Zutaten

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
oder 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

Nährwerte: pro 1 portion
Brennwert: 2307.2 kJ / 551.5 kcal
Eiweiß: 23 g
Kohlenhydrate: 25.1 g
Fett: 42 g
gesättigte Fettsäuren: 14.3 g
Ballaststoffe: 5.5 g
Natrium: 1334.3 mg