Sweet Italian Sausage Meatballs on Roasted Butternut Squash Puree, and Sauteed Kale
This meal idea came from the half a squash and bag of purple kale sitting in our fridge, needing to be eaten. I roasted the squash with salt, pepper, and a little brown sugar, and then pureed it. I sauteed the meatballs, and then kept them warm while I sauteed the kale with shallots in some of the rendered sausage fat, water and a little apple cider vinegar. The flavors were good, especially the sausage and kale together. The squash added a nice bit of creamy richness, plus a hint of sweet, that complimented everything nicely.
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