Ingredients

The following ingredients have 8 Servings
  • 1 large butternut squash
  • peeled
  • seeded and diced 1 into 1 1/2-inch cubes
  • Olive oil
  • for drizzling plus 1 tablespoon
  • Salt and pepper
  • Freshly grated nutmeg
  • 1 pound spicy country-style sausage (such as Oscar’s breakfast bulk) or sweet Italian sausage with fennel
  • 3 tablespoons butter
  • 2 large Honeycrisp apples
  • skin left on and chopped
  • 4 ribs celery with leafy tops
  • chopped
  • 2 medium or 1 large onion
  • chopped
  • 2 tablespoons sage
  • thinly sliced
  • A handful flat-leaf parsley
  • chopped
  • 2 tablespoons fresh thyme
  • chopped
  • 1/2 cup chicken or turkey stock
  • 1/4 cup onion jam
  • 3 rounded tablespoons grainy mustard
  • 3 tablespoons maple syrup

Instruction

  • Preheat oven to 400°F
  • Dress butternut squash with olive oil, salt, pepper and a little nutmeg
  • Roast to golden brown and cooked through, 20-25 minutes
  • Heat oil, 1 turn of the pan, in a large, deep skillet over medium-high heat
  • Brown and crumble sausage; remove
  • Add butter, melt then add apples, celery and onions
  • Season with salt, pepper and herbs; cook to tender, 8-10 minutes
  • In a small skillet, combine stock, jam, mustard and syrup
  • Simmer to thicken into a glaze/sauce, 5 minutes or so
  • Combine squash, sausage, apples, celery and onion, and stir in the glaze to coat and make your stuffing ingredients cling to each other