Cheesy Pumpkin Grits with Sausage, Mushrooms and Butternut Squash
In case you didn’t already know, I’m the biggest proponent of savory pumpkin recipes. Over the years I’ve really tried to push for a non-sweet pumpkin season. From corn dogs, to breadsticks, to pizza sauce, to these awesome garlic knots, there is literally nothing savory I won’t pumpkin. This time around, I’m bringing you these Cheesy Pumpkin Grits with Sausage, Mushrooms and Butternut Squash, finished off with some roasted pepitas for added crunch and to really tie in that pumpkin theme. I’m really proud of this recipe because it was honestly born out of my crazy mind and my love of the season. It’s full on comfort food in a bowl. Curl up on the couch and enjoy a delicious warm meal because you can’t go wrong with this Cheesy Pumpkin Grits with Sausage, Mushrooms and Butternut Squash.
Cheesy Pumpkin Grits with Sausage, Mushrooms and Butternut Squash
Equipment
- Skillet
- Saucepan
Ingredients
- 2 cups whole milk
- 2 cups water
- 1 cup pumpkin purée
- 1 cup coarse polenta or cornmeal
- 2 tablespoons olive oil
- 1 lb hot Italian sausage
- 1/2 lb par-cooked diced butternut squash
- 1 lb sliced mushrooms
- 1 medium shallot minced
- Kosher salt and coarse black pepper
- 1 teaspoon fresh thyme leaves
- 1/4 -1/2 teaspoon crushed red pepper flakes
- 3 scallions thinly sliced
- 1/2 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme or sage
- 1/4 teaspoon chili powder or cayenne pepper
- 1/4 teaspoon paprika
- 3 tablespoons unsalted butter
- 1 cup shredded smoked gouda
- 1/4 cup roasted and salted pepitas pumpkin seeds
- 1/4 cup fresh parsley chopped
Instructions
- In a large saucepan, combine the milk, water, pumpkin and a large pinch of salt. Set over medium hight heat and bring to a simmer. Slowly whisk in the cornmeal and lower the heat. Cook, stirring often, until the grits are tender and have thickened, 20-25 minutes.
- In the meantime, set a large skillet over medium heat with the oil. Once hot, add in the sausage and use a wooden spoon to break it up. Cook until crispy and browned, about 5 to 8 minutes. Add in the butternut squash and cook until just beginning to brown. Use a slotted spoon to transfer the mixture to a bowl or plate and set aside.
- Add another drizzle of oil (if needed) and add in the mushrooms and shallots. Cook, stirring often, until softened and browned, 8 to 10 minutes. Season with a pinch of salt, pepper, fresh thyme and crushed red pepper flakes. Add in the cooked sausage and butternut squash and sprinkle in the scallions. Lower the flame and keep warm.
- Finish the grits by add in a large pinch of salt, pepper, the granulated onion, granulated garlic, dried oregano, dried thyme, chili powder, paprika, butter, and gouda. Stir until evenly combined and creamy. If they’re too stiff, you can loosen with a splash of warm water.
- To serve, divide the grits among serving bowls. Spoon over the sausage mixture and top with pepitas and parsley. Enjoy!
