serves Serves 4
1 small sugar pumpkin or 1 small butternut squash, peeled and cut into large-bite pieces
2 medium red onions, peeled and cut into wedges with root ends attached
2 Gala or Braeburn apples, quartered, core trimmed away
Squeeze of lemon juice
Salt and pepper
Freshly grated nutmeg
1 1/2 teaspoons caraway seeds, half a palmful
8 links bratwurst or other sausage of choice
EVOO Extra Virgin Olive Oil, for liberal drizzling
3 tablespoons butter
2 tablespoons flour
1/2 cup stout beer
1 1/2 cups chicken or beef stock, whichever you prefer
1/4 cup dark amber maple syrup
1 tablespoon Worcestershire sauce
Preheat oven to 425F.
In a large bowl, combine pumpkin, onions and apples with lemon juice, salt, pepper, a little freshly grated nutmeg and the caraway seeds. 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 Worcestershire, add some coarse black pepper and let thicken a few minutes more to coat spoon.
Serve roasted sausages and squash doused with gravy.