Scallops and Andouille Sausage over Butternut Squash Purée

Every once in a while, I have a good idea. Like a REALLY good one. Exhibit A. Long story short, this was one of the best (and BONUS - relatively simple!) dishes I've thought up in a while. We loved it, and I am actually scheming as to when I can make it again... like tomorrow maybe. This sausage comes from Elm City Market - they make it on premises. But, you can definitely use any kind of spicy sausage - chorizo, would work really well as an alternative if you can't find andouille. Also - this is a pretty clean recipe... use chicken sausage, and you're golden. Please make this. For yourself, for a dinner party, to celebrate the fact that it's Tuesday and you made it through Monday, or because you need something to get you through the rest of the week. You will be oh so happy you did.

  • For the Purée:
    • 1 butternut squash, skin off and seeds out, cut into 1-inch, diced
    • 1 T butter
    • 1 T milk (or almond milk, soymilk, coconut milk - whatever works)
    • 1/8 t cayenne pepper
    • 1/4 t garlic powder
    • 1/4 t cumin
    • salt and pepper, to taste
  • For the Sausage and Scallops
    • 1 T extra virgin olive oil
    • 2-3 links of andouille sausage
    • 10 scallops, sprinkled with salt and pepper to taste
  • In a large pot, boil the squash on high until fork-tender, about 20 minutes.
  • Strain, and mash with the butter, milk, spices, and salt and pepper.
  • Cover and set aside.
  • In a large cast-iron or heavy-bottomed skillet, heat the olive oil on medium-high.
  • Take the andouille out of its casing, and sauté in the pan, breaking up into small pieces, until cooked through and well-browned, about 7 to 10 minutes.
  • Once the sausage is done, take it out and reserve on a plate.
  • In the same pan, using the drippings from the sausage, cook the scallops on medium-high. You really only need to cook them about 2-3 minutes per side (on the shorter end for the second side) until you've developed a nice brown crust and the scallop is opaque.
  • To serve, spoon the purée into a bowl and top with the sausage and scallops.
  • Add some freshly-chopped parsley or thyme for garnish.

Alex and I devoured this (I'll be honest, I almost didn't share at all) - so you may need to double it for four people, or more for a larger group.