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Sausage and Squash Scrapple

Scrapple began as a Pennsylvania Dutch dish of leftover pork, cornmeal, and spices. This recipe calls for butternut squash, turkey kielbasa, polenta, sweet peppers, and herbs.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 30 mins

Sausage and Squash Scrapple

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Directions

  1. In a medium saucepan cook butternut squash, covered, in a small amount of boiling salted water for 10 minutes or until tender; drain and set aside.
  2. In a very large skillet cook turkey kielbasa in 1 tablespoon hot oil over medium heat until lightly browned and crisp on the edges. Add butternut squash, yellow sweet pepper, sage, vinegar, and sugar; bring to boiling. Reduce heat; simmer, uncovered, until vinegar has almost evaporated. Remove from skillet. Cover with foil to keep warm.
  3. Rinse and wipe out skillet. Add remaining 1 tablespoon oil. Fry polenta slices in hot oil over medium-high heat until golden brown, about 5 minutes. Turn with pancake turner; fry 5 minutes more. Stack three polenta slices on each of four dinner plates. Top with sausage mixture; drizzle each serving with maple syrup. Makes 4 servings.

Nutrition Facts (Sausage and Squash Scrapple)

  • Per serving:
  • 432 kcal cal.,
  • 14 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 0 mg chol.,
  • 1241 mg sodium,
  • 58 g carb.,
  • 5 g fiber,
  • 26 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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