Delicata Squash and Sausage by Dora Cheng
Alas, we’ve reached our final #PAfallharvest report! 🍂
While everyone is swooning over butternut squash, there’s another gourd that deserves equal praise.
Also dubbed the “sweet potato squash,” delicata squash is rich, creamy, and readily available throughout the fall and winter seasons. It’s actually known for arriving early September and staying late February and having spectacular shelf life.
Guest chef Dora Cheng set out to enlighten tastebuds once more for our #PAfallharvest. And all we have to say is brunch will never be the same with her Delicata Squash and Sausage skillet below. 🤤
Delicata Squash and Sausage
2 delicata squash
2 cooked chicken sausage, sliced
4 ounces mushroom, sliced
1/2 red onion, diced
1 1/2 table spoon olive oil
1 teaspoon five-spice powder
Salt and pepper to taste
Preheat over to 425 °F.
Cut the delicata squash into small cubes. Toss squash with olive oil, five-spice powder, and salt.
Bake for 40 mins until golden.
Cook sausage, mushroom, and red onion in a large skillet over medium-high heat until golden.
Stir in delicata squash and cook for 5-6 minutes over medium heat. Season with salt and pepper.
Crack the eggs into the hash and place skillet into the oven until the whites are set but the yolks are still runny.
Thank you to everyone for tuning in to our #PAfallharvest report! And HUGE thank you to Dora Cheng for all her master recipes and delicious eats. ❤️ Show her some extra love on Instagram @eating4three!
About the Chef
Dora is a skilled chef with an eye (and taste!) for fine dining, fast eats, and everything else in between. You may recognize her as the witty @eating4three on Instagram, sharing her adventures in devouring professional dishes (#HaveUSeenMeEat) and whipping up some of her own (#HaveUSeenMeCook).
When she's not eating, Dora likes to hang out in local coffee shops, take naps, and entertain her cat, Bubblegum. 😸