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Categories:
butternut butter olive oil salt brown sugar egg noodles chicken apple sausage olive oil zucchini apple cider chicken cremini mushrooms cornstarch
Viewed: 34 - Published at: 8 years agoIngredients
- 1 whole Butternut Squash, Peeled And Cubed
- 3 Tablespoons Butter Or Margarine, Melted
- 2 Tablespoons Olive Oil, For Drizzling
- 1/2 teaspoons Salt And Pepper Each (really To Taste)
- 4 Tablespoons Brown Sugar
- 1 package Egg Noodles, 12 Oz.
- 1 package Chicken Apple Sausage Like Aidell's (24 Oz./8 Links Per Pack)
- 3 Tablespoons Olive Oil, To Fry Sausages
- 1 bunch Asparagus, Cut In 1" Pieces
- 2 whole Zucchini Squash, Sliced
- 1 cup Apple Cider
- 3/4 cups Chicken Stock
- 1 package Cremini Mushrooms, Sliced (8 Oz.)
- 2 teaspoons Cornstarch
Method
- Place the cubed butternut squash on a non-stick sprayed cookie sheet.
- Drizzle melted margarine and olive oil over squash.
- Sprinkle salt, pepper, and brown sugar on top.
- Bake in 450F oven 10-15 minutes until the squash is soft.
- Timing will depend on size of cubes.
- Set aside.
- Cook noodles according to package directions.
- Drain and set aside.
- Slice sausages and brown in pan with olive oil; scrape up brown bits.
- Add in asparagus and zucchini and cook for a couple minutes.
- Add apple cider and chicken stock and bring to a simmer.
- Add mushrooms.
- Draw a few tablespoons of the broth out of the pan and add cornstarch to it and mix until it dissolves.
- Then return cornstarch mix to pan and allow to simmer and thicken.
- Toss in the roasted butternut squash at the end and mix gently to heat through.
- Spoon mix on top of egg noodles and enjoy!
