Autumn Skillet Supper

AUTUMN SKILLET SUPPER

2 tablespoons olive oil

14 oz. package smoked sausage

1 1/2 cups apple cider or juice

2 cups brussels sprouts, stems trimmed (12 oz. bag)

3 cups butternut squash, peeled, seeded and cubed (20 oz. prepared package)

1/2 teaspoon dried thyme

1/2 cup brown sugar  

3 tablespoons balsamic or cider vinegar

1/2 cup dried cranberries

Salt and pepper to taste

Heat oil in a large skillet

Slice smoked sausage into "coins".

Sauté sausage coins in hot oil until starting to brown around the edges.

Remove sausage from pan and reserve until later.

Add apple cider and trimmed brussels sprouts to drippings that remain in pan.

Stir together, cover and let simmer over low heat for about 5 minutes.

Add butternut squash to pan, again mixing all to combine.

Cover and simmer over low heat about 20 minutes more, until veggies are becoming tender.

Add thyme, brown sugar, vinegar, and dried cranberries to pan and gently stir all together.

Adjust seasoning to taste as desired with additional brown sugar, vinegar, salt and pepper.

Add already browned sausage to pan mixture and heat everything together over low heat to bring up to desired serving temperate.

About 4 servings

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