Cider-Glazed Chicken Sausages with Butternut Mash

From Everyday Food, May 2011

Serves 4, active time 10 min, total time 40 min.

2 tea olive oil
1 large yellow onion, cut into 1-inch wedges
1 lb gluten free chicken sausages
7 fresh sage leaves
3 cups apple cider
coarse salt and ground pepper
1 small butternut squash (1lb), peeled adn cut into 1-inch pieces
1 large russet potato (10oz), peeled adn cut into 1-inch pieces
1 Granny Smith apple, peeled and cut into 1-inch pieces
1/3 cup Greek yogurt

In a large skillet or shallow heavy pot, heat oil over medium-high. Add onion and sausages adn cook until sausages are deep golden brown, 5 minutes, turning sausages and stirring onion halfway through. Add sage and cider adn season with salt and pepper. Bring to a rapid simmer and cook until sider is syrupy and coats the back of a spoon, about 30 minutes.

Meanwhile, in a medium saucepan combine squash, potato, adn apple. Cover by 2 inches water and bring to a rapid simmer over medium-high. Cook until squash and potato are tender when pierced with a knife, 15 minutes.

Drain vegetables and transfer to a food processor. Process until smooth. Add yogurt, season with salt and pepper and pulse to combine. Divide butternut mash among four plates and serve with sausages and onion.