Roasted Sausage, Pumpkin Apples and Onions with Maple and Beer Pan Gravy

Roasted Sausage, Pumpkin Apples and Onions with Maple and Beer Pan Gravy

Ingredients

  • 1 small sugar pumpkin or 1 small butternut squash, peeled and cut into large bite-size pieces

  • 2 medium red onions, peeled and cut into wedges with root ends attached

  • 2 Gala or Braeburn apples, quartered, cores trimmed away

  • A squeeze of lemon juice

  • Salt and pepper

  • Freshly grated nutmeg

  • 1 1/2 teaspoons caraway seed (half a palmful)

  • 8 bratwurst sausages or other sausage of your choice

  • 3 tablespoons EVOO, for liberal drizzling

  • 3 tablespoons butter

  • 2 tablespoons flour

  • 1/2 cup stout beer

  • 1 1/2 cups chicken or beef stock

  • 1/4 cup dark amber maple syrup

  • 1 tablespoon Worcestershire sauce

Directions

Pre-heat the oven to 425°F.  In a large bowl, combine the pumpkin, onions and apples with the lemon juice, salt and pepper, a little freshly grated nutmeg and the caraway seed. Add the sausages and dress everything with a layer of EVOO, about 3 tablespoons, to coat. Arrange on a large baking sheet and roast for 30-40 minutes. Heat the butter in small pan over medium heat. Whisk in the flour, 1 minute, then add the beer, reduce for half a minute more, then whisk in the stock, maple syrup and Worcestershire sauce. Add some coarse black pepper and thicken for a few minutes more to coat a spoon. Serve the roasted sausages and squash doused with the gravy.