Stovetop, Frying pan, Pot (small), Immersion blender, Colander, Knife
Wash, peel & scoop out the seeds of the squash. Cut the squash into cubes.
Add the squash cubes to a pot of boiling water. Cook over medium-low heat for 15 min, or until fork-tender.
While the squash is cooking, peel & mince the shallot. Set aside.
Chop the parsley & set aside.
Remove the sausage from its casings (if necessary) & add to a bowl. Add the shallot, parsley, egg & 1/2 tbsp of flour (per person). Season with salt & pepper. Mix well with your hands.
With your hands, roll the sausage mixture into balls. Coat each meatball with the remaining flour. Set aside.
Drain the butternut squash in a colander. With an immersion blender, food processor or blender, purée the squash with a couple dabs of butter. Season with salt & pepper.
Heat a drizzle of olive oil in a pan over medium-high heat. Add the meatballs & brown on all sides for about 10 min total, or until cooked through.
Serve the meatballs over the squash purée. Garnish with parsley & a drizzle of oil. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Sausage Meatballs with Squash Purée" contains 706 Energy, 43 g of Fat, 69 g of Carbohydrates, 20 g of Protein, 6 g of Fiber.