1-2 cups butternut squash, cubed
2 apples, cubed
1 onion, coarsely chopped
1 red pepper cut into 1 inch pieces
6 large mushrooms quartered
1 link Farmer Sausage cut into 1 inch pieces
Sauce
1 Tbsp. cornstarch
1/2 cup apple juice
2-3 tablespoons honey
2 tablespoons chili sauce
1 Tbsp. balsamic vinegar
1 1/2 cups apple juice
1 teaspoon chopped fresh rosemary
Saute' apple and squash in 1 tablespoon oil in a large frying pan until lightly browned. Remove to 3 or 4 cup casserole dish.
Place onion, red pepper and mushrooms in pan, and saute' until wilted adding more oil if needed.
Remove to casserole dish.
Add sausage pieces.
Mix cornstarch and 1/2 cup apple juice in a small bowl. Set aside.
Add remaining sauce ingredients to pan stirring well until sauce boils.
Add cornstarch mixture and stir and cook until sauce returns to a boil and thickens. If you like a sweeter sauce, feel free to add more honey. Add more cornstarch mixed with a bit more apple juice if you'd like the sauce a bit thicker.
Pour sauce over ingredients in casserole dish and bake at 350˚ for 30- 45 minutes or until squash and onion are tender.
Serve over rice or noodles.
Serves 4-6.
From Mennonite Girls Can Cook
Comments