Tuesday, October 25, 2011

Margaret's Apricot Glazed Sausage and Parmesan Crusted Squash

Margaret makes delicious sounding food all of the time and she thankfully shared some of her amazing recipes with me.  These two sound perfect for a fall evening.

Apricot Glazed Sausage With Onion and Sage
Heat olive oil in a pan over medium heat. Chop a large yellow onion into 1/2" wedges, and place in the oil with 6 sausages - I used a low-fat chicken apple sausage. Let them cook until the sausages are browned and cooked through and the onions are translucent. 
Pour apricot nectar into the pan until the sausages are almost completely covered.  Add 10 sage leaves and season with salt and pepper. Reduce heat to medium-low and let pot stay at a low simmer until the nectar has condensed into a thick syrup. The onion will caramelize, and the sausage will be extra juicy. 
Parmesan Crusted Butternut Squash:
Take 1 large butternut squash, peeled, and halved lengthwise. Cut into 1/2" slices. Place on baking sheet, drizzle with olive oil, and sprinkle salt, pepper, rosemary on top. Pour a generous amount of parmesan on each slice, and bake at 400 until cooked through (Approx. 30 minutes) The parmesan should melt into a crust on top of the squash, and the squash should be soft and warm throughout. 
Eat together and enjoy!
Note: Both of these recipes are adapted from the Noble Pig's food blog. (I used butternut squash instead of acorn squash, and rosemary instead of thyme. In the sausage recipe, I used apricot instead of apple cider)

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