This is perfect, rustic comfort food for a chilly fall evening.
This recipe uses apple butter, which is a fabulous and versatile ingredient for baking and cooking. My favorite is Eden Foods organic apple butter which contains: organic apples! Nothing else. No sugar, no salt. We went through jars of this stuff when Big A was a baby, 'cause back then I didn't permit nary a grain of sugar or salt to pass my precious one's lips. She certainly makes up for it now!
If you don't have apple butter you could substitute apple sauce, but the sauce will be thinner.
1 lb butternut squash, cubed
1 large cooking onion, cut in half and then cut halves into quarters
2 cloves garlic, finely chopped
1 tsp olive oil
1 tsp herb de provence
Salt and pepper, to taste
1 lb sweet Italian turkey sausage (or turkey apple sausage, etc.), cut on the bias, cut into 4-5 pieces each
Half a head of cabbage, roughly chopped
2 cloves garlic, finely chopped or minced
1 tsp fennel seed
1/4 tsp ground cinnamon
1 cup apple cider vinegar
2 heaping tbls dijon mustard
1 cup apple butter
1/2 tsp kosher salt, or to taste
Toss squash, onion and garlic with oil and seasonings. Spread out on a baking sheet and roast in the oven at 350F for about 25 minutes. Meanwhile, prepare sausage and brown in large skillet or saute pan over medium heat (if sausage is very lean, add a tsp or so of olive oil). Deglaze pan with cider vinegar and add garlic, fennel seed, cinnamon and cabbage. Once cabbage has started to soften, turn heat down to low and add mustard, apple butter and salt. Stir in roasted squash and onion. Simmer a few minutes before serving. Serve over grain of choice (brown rice, quinoa, bulgur, barley, etc.). Serves 4 as a main dish.