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Spiralized Butternut Squash with Italian Sausage, Gorgonzola and Walnuts
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Ingredients
- 1 butternut squash (approx. 700 g), ends trimmed, peeled, quartered lengthways, deseeded and trimmed in a circular shape to fit blade width (see tips)
- 2 pinches fine sea salt, plus ½ tsp
- 30 g walnut halves
- 250 g fennel, cut in pieces (3 cm)
- 1 garlic clove
- 30 g olive oil
- 300 g pork sausages, Italian (e.g. luganega sausage), skins removed, broken up
- 150 g water
-
1
heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l), crumbled - ¼ tsp ground black pepper
- 150 g Gorgonzola dolce, crumbled
- fresh parsley leaves, roughly chopped, for garnishing
- Nutrition
- per 1 portion
- Calories
- 2307.2 kJ / 551.5 kcal
- Protein
- 23 g
- Carbohydrates
- 25.1 g
- Fat
- 42 g
- Saturated Fat
- 14.3 g
- Fibre
- 5.5 g
- Sodium
- 1334.3 mg
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