Autumn Sausage Medley

I'm thinking it's definitely past Autumn in most parts of Canada now 

but the ingredients of this dish still speak to me of crisp Fall days.

Farmer Sausage, Butternut squash, apples flavoured with a touch of Rosemary - what's not to like?

• 1-2 cups butternut squash, cubed
• 2 apples, cubed
• 1 onion, coarsely chopped
• 1 small can sliced water chestnuts drained (optional)
• 1 red pepper cut into 1 inch pieces
• 6 large mushrooms quartered
• 1 link Farmer Sausage cut into 1 inch pieces (you can use garlic or Kielbasa sausage if you like)

 Sauce

1 tablespoon cornstarch

1/2 cup apple juice

2-3 tablespoons honey

2 tablespoons chili sauce

1 tablespoon balsamic vinegar

1 1/2 cups apple juice

1 teaspoon chopped fresh rosemary

1. Saute' apple and squash in 1 tablespoon oil in a large frying pan until lightly browned.  Remove to 3 or 4 cup casserole dish.
2. Place onion, red pepper and mushrooms in pan, and saute' until wilted adding more oil if needed.
3. Remove to casserole dish. 
4. Add sausage pieces.
5. Mix cornstarch and 1/2 cup apple juice in a small bowl.  Set aside.
6. Add remaining sauce ingredients to pan  stirring well until sauce boils. 
7. Add cornstarch mixture and stir and cook until sauce returns to a boil and thickens. If you like a sweeter sauce, feel free to add more honey. Add more cornstarch mixed with a bit more apple juice if you'd like the sauce a bit thicker.
8. Pour sauce over ingredients in casserole dish and bake at 350˚ for 30- 45 minutes or until squash and onion are tender.
9. Serve over rice or noodles.
10. Serves 4-6.