Over the last few weeks I have loved breaking out of my Mulay's rut (weekly dinner of chorizo, sweet potatoes, peppers, onions with eggs on top) and working my way through the rest of their product line. Their chorizo is so unique that the few times I've strayed someone at the table, likely my middle son, will say, "Is this a different chorizo?" It is the perfect balance of smoky and hot - it does not overpower and the heat is just enough to make it interesting and still palatable for kids.
Originally started by Sicilian immigrants, Mulay's is a woman-owned company based here in Colorado that has been at this for nearly 25 years. As trends and customer expectations have changed, the people at Mulay's were some of the few who didn't have to do much to adapt; they've been doing it all along. Excellent product standards, sausages that are fresh and free of junk and a keen eye on animal welfare standards make Mulay's an obvious pick for those who know that what meat we eat matters - for our own health but also the future of our planet. You can read more about their history and practices here.
Every Mulay's sausage is free of:
True to our commitment to create sponsored content that has a wider purpose, this collaboration will generate a cash donation to Project Angel Heart, a Colorado service providing nutritious food for those treating an illness. You can read more about The Raisin Girls' Bloggers With Benefits commitment here.
As much as I love the allure of a skillet meal, the ones I've tried often fall flat, largely because most things don't cook at the same temp in the same time frame and some ingredients don't benefit from overcrowding. This is my solution - two pans. You can also use a LARGE oven proof skillet and cook that way using the same instructions below but I have found that the baking sheet method for that final 10 minutes makes a big difference on the texture as a whole. Enjoy!
Mulay’s Sausage and Delicata Squash Hash
- 1 sweet onion, diced
- 2 medium Delicata squash, about 1.5lbs. rinsed and cut into 1.5” rings, seeds removed
- 1 lb. Mulay’s Mild Bulk Sausage, broken into smaller pieces
- 4 cloves garlic, minced
- 1 small bunch red chard or kale, rinsed, dried and roughly chopped
- 1 cup fresh cranberries, rinsed
- 1/4 cup and 1 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1/2 tsp nutmeg
- 1/2 tsp salt
- fresh ground black pepper to taste
- zest of one orange
Preheat oven to 375° and line a large baking sheet with parchment paper. Combine 3 tbsp olive oil, paprika, nutmeg in a small ramekin. Arrange squash slices on the baking sheet with some space between each and brush with the oil/spice mixture, turning them over to apply to each side. Roast for 15 minutes total, or until just fork tender, rotating once. Remove the squash from the oven and set aside to cool slightly.
Heat a large pan over medium high heat and add remaining 2 tbsp olive oil. When oil thins out, tilt pan to coat and add diced onion and sausage and cook until sausage begins to brown and onions are slightly translucent. Add minced garlic and toss to combine. Add chopped greens and 1/2 cranberries. Stir to mix and cook just until greens begin to wilt and cranberries begin to soften in spots. While sausage mixture cooks, roughly chop roasted squash into large pieces, approximately 2-3” each, or into quarters. Scoop the sausage mixture onto the baking sheet used for squash, add the squash pieces and combine. Add the remaining 1/2 cup cranberries and a few grinds of pepper. Cook in the oven for 10 minutes, until cranberries have softened. Remove from oven, add grated orange zest and serve.
Excellent as a breakfast hash - just add 4-6 cracked eggs on top prior to baking and adjust cooking time to get desired doneness.
Serves 4 as a main dish, 6 as a side.