This is my take on the Rachael Ray's Roasted Sausage, Pumpkin Apples and Onions with Maple and Beer Pan Gravy:
- 1/2 small butternut squash, peeled and cut into bite pieces (don't worry I will show you what to do with the other half)
- 1 medium red onion, peeled and cut into wedges with root ends attached
- 1 Gala apple, quartered, core trimmed away
- Squeeze of lemon juice
- Salt and pepper
- Freshly grated nutmeg
- 4 links bratwurst or other sausage of choice (I did 2 veggie and 2 chicken sausage links)
- Extra virgin olive oil (EVOO), for liberal drizzling
- 1.5 tablespoons butter
- 1 tablespoons flour
- 1/4 cup beer
- 3/4 cups veggie stock
- 1/8 cup pure maple syrup
- 1 tablespoon soy sauce
Pre-heat oven to 425°F.
In a large bowl, combine squash, onions and apples with lemon juice, salt, pepper, and a little freshly grated nutmeg.
Add sausages and dress everything with a layer of EVOO, about 3 tablespoons to coat. Arrange on large baking sheet and roast 30-40 minutes.
Heat butter in small pan over medium heat. Whisk in flour for 1 minute then add beer and reduce half a minute more. Whisk in stock, syrup and soy sauce, add some coarse black pepper and let thicken a few minutes more to coat spoon.
Serve roasted sausages and squash doused with gravy.
This is before going into the oven. ***Note: I took the other half of the butternut squash and put some maple syrup, EVOO, and salt on it and roasted it as well. I made 2 butternut squash salads during the week that were very yummy (spinach, roasted butternut squash, goat cheese, dried cranberries, bell pepper, and a light poppyseed dressing).
My sauce reducing. If you really want a lot of sauce, consider doubling the recipe. We did not have enough to "douse" our meal with this gravy.
After coming out of the oven, and ready to be plated.
I paired this dinner with a nice side spinach salad. It was a pretty well received meal by everyone, although I was not a huge fan of the veggie sausage I had. I think I will try a different brand next time.