When chicken sausage goes on sale, I scoop it up. You've seen the spicy, Italian and garlic options, but have you ever seen Al Fresco's Sweet Apple Chicken Sausage and thought to yourself, "what on earth would I do with that?!" Cooking with apples always makes me think of fall and all its wonderful flavors -- so why not put them all into one dish? I also had apples and a butternut squash on hand, so I took it from there.
A lot of times, when I'm roasting squash for a soup or sauce, I usually just cut it in half lengthwise, scoop out the seeds, rub the cut side with olive oil, salt & pepper and then put in a baking dish cut side down. I roast it until I can pierce it easily with a fork. (400F, 35-45 minutes).
While the squash is roasting, I cook up 1 cup of Bob's Red Mill whole wheat pearl couscous as per the directions.
- 1 onion, diced
- 1 rib of celery, diced
- 4 links of chicken apple sausage, sliced
- 2 apples, diced (I used Gala)
- 1/4 cup dried cranberries
- ~1 cup thawed frozen spinach
- 1 tbsp. dried rubbed Sage
- 1/2 tsp. nutmeg
- 1/4 grated Parmesan
- reduced sodium chicken broth
- salt & pepper
- Sautee the sausage (already fully cooked according to the package), onion and celery in some olive oil over medium heat for ~5 minutes.
- Add the apple, sage and nutmeg and sautee for another 5-8 minutes until the veggies soften.
- Add ~1 cup chicken broth and scrape up all the yummy bits on the bottom of the pan. Season with salt & pepper.
- Add the cranberries and squash and simmer for 5 minutes.
- Add the spinach and cooked couscous to the pan.
- Add the parmesan cheese and add more stock if necessary -- I usually add another 1/4 cup at this point since I want the cheese to disperse evenly instead of becoming clumpy. In the end, there should be hardly any liquid. Season again with salt & pepper to taste.
Bon appetit! It's autumn in a bowl!