2 - chicken sausages, cooked
1. Cut butternut squash from top to bottom. Scrape out seeds and remove skin. Cut into 1/2" cubes. Rinse asparagus and cut off bottom of stalk. Chop into 1" long pieces.
2. Heat a large pot on the stove over medium heat. Lightly spray with cooking spray. Once hot, add butternut squash. Cook until squash is al dente (10-15 minutes). Add asparagus and cook for 2-4 minutes.
3. Add sausage and Pastamore Basil Parmesan Dipping Oil. Season to taste with salt and black pepper. Cook until sausage is warmed.
4. Serve and enjoy.
We pride ourselves on providing some of the best locally-sourced gourmet foods and ingredients available. Join the Pastmore tribe and follow us on Facebook, Twitter and Pinterest.