I find the best weeknight meals are quick and savory. Depending on my workload of a particular week I like to plan my dinner menus a week in advance. This recipe has all the comfort food qualities everyone knows and loves, with the added bonus of being healthy. I highly recommend this recipe. Tip: I used lean turkey sausages instead of chicken.
- 2 tsp extra-virgin olive oil
- 1 large yellow onion, cut into 1-inch wedges
- 1 pound chicken sausages
- 7 fresh sage leaves
- 3 cups apple cider
- course salt and ground pepper
- 1 small butternut squash (1 pound) peeled and cut into 1-inch pieces
- 1 large russet potato (10 ounces) , peeled and cut into 1-inch pieces
- 1 granny smith apple, peeled and cut into 1-inch pieces
- 1/3 cup 2% Greek yogurt
- In a large skillet or shallow heavy pot, heat oil over medium-high. Add onion and sausages and cook until sausages are deep and 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 squash among four plates and serve with sausages and onion.