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RECIPE

Serves 2

A CookTale

In her continued quest for comfort food, Cathie asked for her favorite German Veal Sausage, Weisswurst, from our favorite charcuterie, The Smokehouse of The Catskills.
At this outstanding market, Weisswurst are handmade, lightly smoked and offered ready to eat. Simply warming them is all that’s required, though not necessary. Serving at room temperature works just fine.
She also requested Butternut Squash, coated with Butter, Maple Syrup and baked in a hot oven until melt-in-the- mouth tender. An unconventional combination of tastes, but it worked out fine.

INGREDIENTS

4 Weisswurst Veal Sausages
1 medium Butternut Squash (peeled & diced to bite size pieces)
1/4 cup of Maple Syrup (the real stuff)
3 TB of Butter
Kosher Salt & White Pepper
Mint Leaves (for garnish)

METHOD for the Butter Maple Syrup Glazed Butternut Squash

1. Heat the oven to 400 degrees.

2. In a small bowl combine the Butter & the Maple Syrup to form a smooth emulsion.

3. To a large bowl add the diced Butternut Squash. Pour on the Butter & Maple Syrup emulsion. Gently mix together. Season with Salt & Pepper.

4. Add to an oven-proof casserole dish, cover with foil & bake for about 30 minutes. Remove the foil & if necessary continue in the oven until very tender when pierced with the point of a knife.

5. Allow the dish to cool for a few minutes, plate & garnish with Mint leaves

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