Ingredients:
½ kg - butternut or buttercup squash, peeled and cut into 1-inch dice
Salt and pepper
4-6 - chicken or turkey sausages
1 - onion, peeled and cut
1 cup low-salt chicken broth
4 tbsp - olive oil
1 tbsp - Dijon mustard
½ kg - butternut or buttercup squash, peeled and cut into 1-inch dice
Salt and pepper
4-6 - chicken or turkey sausages
1 - onion, peeled and cut
1 cup low-salt chicken broth
4 tbsp - olive oil
1 tbsp - Dijon mustard
Method:
In a large pot place a steamer basket and pour required water in it and bring to a boil.
Add squash to pot, cover, and steam until completely tender, about 20 minutes.
Transfer squash to a large bowl; add 3 tbsp oil and, using a potato masher or fork, crush into a chunky purée. Add salt and pepper and mix well. Cover and set aside.
Heat 1 Tbsp. oil in a saucepan on low flame. Cook sausages, turning occasionally, until brown and cooked through, about 15 minutes (alternatively, roast them in a 400° oven for about 20 minutes).
Transfer sausages to a plate. Add onion to skillet and cook, stirring occasionally, until golden and softened, 5–8 minutes.
Add broth and cook until slightly thickened and reduced by half, about 5 minutes.
Remove from heat and whisk in Dijon mustard; season to taste with salt and pepper.
Serve sausages with pan gravy spooned over and squash purée alongside.
Add squash to pot, cover, and steam until completely tender, about 20 minutes.
Transfer squash to a large bowl; add 3 tbsp oil and, using a potato masher or fork, crush into a chunky purée. Add salt and pepper and mix well. Cover and set aside.
Heat 1 Tbsp. oil in a saucepan on low flame. Cook sausages, turning occasionally, until brown and cooked through, about 15 minutes (alternatively, roast them in a 400° oven for about 20 minutes).
Transfer sausages to a plate. Add onion to skillet and cook, stirring occasionally, until golden and softened, 5–8 minutes.
Add broth and cook until slightly thickened and reduced by half, about 5 minutes.
Remove from heat and whisk in Dijon mustard; season to taste with salt and pepper.
Serve sausages with pan gravy spooned over and squash purée alongside.
