Apparently now that the calendar has turned to October it's time to get to roasting around these parts. I wanted to come up with a savory use for some of the apples the kids and I picked last week, thus tonight's dinner was born.
I thought what really made the dish were the caramelized pecans I stirred in (cooked in bacon drippings!) and the drizzle on Modena balsamic vinegar I drizzled on top of my portion. This is definitely a sweeter dish than I could eat every night for dinner, but both kids happily downed theirs and it was perfect for the damp, chilly day we had.
You could obviously tinker with the amount of fruit included. Carrots would work well here too, as would mushrooms had I not been cooking for my fungi haters...
Roasted Butternut Squash, Apples, Pears & Sausage
1 large butternut squash, skinned and cut in bite-size chunks
3 apples, peeled & cut in bite-size chunks
2 pears, peeled & cut in bite-size chunks
4 links chicken apple sausage, cut into small dice
3 slices bacon, diced
4 cloves garlic, minced
1 medium onion, diced
1 tbs olive oil
2 tbs sage, chopped fine
2 tbs. rosemary, chopped
2-4 Tbs maple syrup or raw honey (I used 2 tbs. honey)
1 tsp salt
1 tsp black pepper
1 tsp allspice
drizzle of balsamic vinegar, optional
Brown sausage and bacon in a skillet on medium-low heat. In a baking dish, combine all ingredients mixing well. Bake at 400F for 45 minutes, or until cooking to your liking (stir occasionally).