Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
1 pound of sausage
1 tablespoon cooking fat
2 cups button, crimini, or portabella mushrooms, thinly sliced
1 cup apple, peeled and diced
2 cups acorn squash, peeled, seeded, and finely diced
1 tablespoon poultry seasoning
1/4 cup pumpkin seeds or chopped pecans
salt and pepper
HEAT the cooking fat in a medium oven-safe or cast-iron pan over medium heat. Once the fat is hot, add the sausage and cook until browned, about 2 minutes on each side. Break sausage into bite-size pieces with a wooden spoon until the fat begins to release, about 2 minutes. Add the mushrooms, apple, and squash and cook until fork tender, about 5 minutes. Add the poultry seasoning, sprinkle with the pumpkin seeds or pecans and transfer the pan to the oven. (If you don't have an oven-safe pan, transfer mixture into a glass baking dish.) Roast for 10 to 15 minutes, until the internal temperature of the casserole is 140°F. Add salt and pepper to taste.
Comments will be approved before showing up.