Cider-Glazed Chicken Sausages with Butternut Squash

By á-34570

Everyday Food
per serv:
454 cal; 15 g fat (8 g sat fat); 27 g protein; 55 g carb; 4 g fiber

Ingredients

• 2 tsp extra-virgin olive oil
• 1 large yellow onion, cut into 1-inch wedges
• 1 lb. chicken sausages
• 7 fresh sage leaves
• 3 cups apple cider
• coarse salt and ground pepper
• 1 small butternut squash (1 lb.), peeled and cut into 1-inch pieces
• 1 large russet potato (10 oz), peeled and cut into 1-inch pieces
• 1 Granny Smith apple, peeled and cut into 1-inch peaces
• 1/3 cup 2% Greek yogurt

Preparation

Step 1

In a large skillet or shallow heavy pot, heat oil over medium-high. Add onion and sausages and cook until sausages are deep golden brown, 6 minutes, turning sausages and stirring onion halfway through. Add sage and cider and season with salt and pepper. Bring to a rapid simmer and cook until cider is syrupy and coats the back of a spoon, about 30 minutes.

Meanwhile, in a medium saucepan combine squash, potato, and apple. Cover by 2 inches water and bring to a rapid simmer over medium-high. Cook until squash and potato are tender when pierced with a knife, 15 minutes.

Drain vegetables and apple and transfer to a food processor. Process until smooth. Add yogurt, season with salt and pepper, and pulse to combine. Divide butternut mash among four plates and serve with sausages and onion.