Ingredients
- 1 3-pound butternut or buttercup squash, peeled, cut into 1-inch dice
- 4 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 4-6 4-ounce chicken or turkey sausages
- 1 medium onion, peeled, cut into wedges with root end still attached
- 1 cup low-salt chicken broth
- 1 tablespoon Dijon mustard
Instructions
- Place a steamer basket in a large pot. Pour in water to a depth of 2″ and bring to a boil over high heat. Add squash to pot, cover, and steam until completely tender, about 20 minutes. Transfer squash to a large bowl; add 3 Tbsp. oil and, using a potato masher or fork, crush into a chunky purée. Season to taste with salt and pepper. Cover and set aside.
- Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium heat. Cook sausages, turning occasionally, until brown and cooked through, about 15 minutes (alternatively, roast them in a 400° oven for about 20 minutes). Transfer sausages to a plate. Add onion to skillet and cook, stirring occasionally, until golden and softened, 5–8 minutes. Stir in broth and cook until slightly thickened and reduced by half, about 5 minutes. Remove from heat and whisk in Dijon mustard; season to taste with salt and pepper. Serve sausages with pan gravy spooned over and squash purée alongside.