I was looking through some old recipes and stumbled upon this dish. I was sent down memory lane when I thought of all the fallesk smell of sage and butternut squash. Once in a while I add a touch of cinnamon and nutmeg to the puree making it even more memorable. Enjoy the smells of fall swarming around your kitchen when you make this nutritious, easy Paleo dinner.
2 tea extra virgin olive oil
1 large onion, cut in to 1-inch wedges
1 lb chicken sausage or chicken breast
7 fresh sage leaves
3 cups organic apple cider (not apple juice)
coarse salt and ground pepper
1 small butternut squash peeled and cut into 1 inch pieces
1 large russet potato, peeled and cut into 1 inch pieces
2/3 cup organic full fat yogurt (optional)
In a large skillet or shallow heavy pot, heat oil over medium-high heat. Add onion and sausages and cook until sausages are deep golden brown. About 6 minutes, turning to brown each side. 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 the spoon. About 30 minutes.
In another medium saucepan combine squash, potato and apple. Cover by 2 inches water and bring to a rapid simmer over medium-high heat. Cook until squash and potato are tender when pierced with a knife, 15 minutes
Drain vegetable 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 onions.
Author: Christine Straley