• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, E, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 teaspoons extra-virgin olive oil

  2. 1 large yellow onion, cut into 1-inch wedges

  3. 1 pound chicken sausages

  4. 7 fresh sage leaves

  5. 3 cups apple cider

  6. Coarse salt and ground pepper

  7. 1 small butternut squash (1 pound), peeled and cut into 1-inch pieces

  8. 1 large russet potato (10 ounces), peeled and cut into 1-inch pieces

  9. 1 Granny Smith apple, peeled and cut into 1-inch pieces

  10. 1/3 cup 2 percent Greek yogurt

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. 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.


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