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  • 1 large butternut squash, peeled, seeded and diced 1 into 1 1/2-inch cubes
  • Olive oil, for drizzling plus 1 tablespoon
  • Salt and pepper
  • Freshly grated nutmeg
  • 1 pound spicy country-style sausage (such as Oscar’s breakfast bulk) or sweet Italian sausage with fennel
  • 3 tablespoons butter
  • 2 large Honeycrisp apples, skin left on and chopped
  • 4 ribs celery with leafy tops, chopped
  • 2 medium or 1 large onion, chopped
  • 2 tablespoons sage, thinly sliced
  • A handful flat-leaf parsley, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1/2 cup chicken or turkey stock
  • 1/4 cup onion jam
  • 3 rounded tablespoons grainy mustard
  • 3 tablespoons maple syrup


Serves: 8


Preheat oven to 400°F. Dress butternut squash with olive oil, salt, pepper and a little nutmeg. Roast to golden brown and cooked through, 20-25 minutes.

Heat oil, 1 turn of the pan, in a large, deep skillet over medium-high heat. Brown and crumble sausage; remove. Add butter, melt then add apples, celery and onions. Season with salt, pepper and herbs; cook to tender, 8-10 minutes.

In a small skillet, combine stock, jam, mustard and syrup. Simmer to thicken into a glaze/sauce, 5 minutes or so.

Combine squash, sausage, apples, celery and onion, and stir in the glaze to coat and make your stuffing ingredients cling to each other.