From Pantry to Table

Warm, bold, and comforting — this one-skillet dish is a flavor-packed fusion of smoky sausage, tender butternut squash, and vibrant broccoli, all brought to life with golden curry spices and creamy coconut milk. The freeze-dried ingredients rehydrate beautifully, making prep a breeze while preserving peak-season flavor. It’s rich, colorful, and satisfying, with a gentle spice that wraps each bite in comfort. Serve it over rice, quinoa, or with warm flatbread for a pantry-to-table meal that feels like a culinary escape — no chopping required!

Why This Works:

• Freeze-dried convenience: No chopping, long shelf-life, easy rehydration.
• New flavor paths: Indian curry or southwest spice bring warmth and depth.
• Boosted nutrition: Coconut milk adds healthy fats and creaminess.
• Versatile: Great for meal prep or pantry-rustle dinners.

Ingredients (serves 4–6)

• 2 Tbsp coconut oil (or olive oil)
• 12 oz smoked sausage, sliced into coins
• 2 cups freeze-dried butternut squash
• 2 cups freeze-dried broccoli florets
• ½ cup freeze-dried diced onion
• 1 Tbsp mild curry powder
• ½ tsp ground turmeric
• 1 tsp grated freeze-dried garlic (or 1 tsp garlic powder)
• 1 cup coconut milk (or water)
• Salt to taste
• Fresh cilantro (optional garnish)
• Lime wedges (optional)

Steps

1. Rehydrate veggie medley
   In a small bowl, cover freeze-dried squash, broccoli, and onion with 1 cup warm water. Let sit 5–7 minutes, then drain.
2. Brown the sausage
   Heat oil in a large skillet. Add sausage slices and cook until golden, about 4–5 min per side. Transfer to a plate.
3. Spice and sauté
   Add curry powder, turmeric, garlic, and a pinch of salt to the skillet. Stir in rehydrated veggies and lightly toast for 2 minutes.
4. Simmer
   Return sausage to pan. Pour in coconut milk, stir, reduce heat to medium-low, and simmer until sauce thickens (~5 min).
5. Garnish & serve
   Serve with cilantro and lime. Complement with rice, quinoa, or flatbread.

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Southwest-Inspired Spice Variation

• Swap curry + turmeric with:
  • 1 Tbsp chili powder
  • ½ tsp cumin
  • Pinch of smoked paprika
• After sauté, stir in ¼ cup freeze-dried corn and ¼ cup freeze-dried black beans (rehydrated).
• Finish with a squeeze of lime and chopped cilantro.