I’m a firm believer in taking a recipe and making it my own. Michael Smith was a major influence on my cooking philosophy. You can make this dish as I did or you can modify it any number of ways.
- Sweet potato squash
- Sausage, removed from casing
- Frozen Peas
- Garlic powder
- Onion powder
- Sea salt
- Ground pepper
- Mango chipotle seasoning (optional)
- Olive oil
Turn oven on to 400C
Cut squash in half lengthwise. Scoop out seeds
Turn squash cut side up, apply olive oil and seasoning. Brush insides of squash to ensure spices adhere well. Turn squash over and place on a prepared pan (with parchment paper). Bake for 20-30 minutes until fork tender.
In the meantime, heat a skillet on medium heat. Add sausages, salt and pepper to the pan and cook until almost done. Add peas and finish cooking until sausage is done.
Once squash is cooked, add sausage mix, sprinkle with goat cheese and put under broiler for a minute or two, until cheese is melted and meat is warmed.
Serve with a fresh salad or with roasted vegetables or on its own for a lighter meal.