Instructions

1. Preheat your oven to 375 {F}
2. Chop the ends off of your butternut squash and split it long ways down the middle. Then scoop out the guts and seeds of the bottom half {if you’re in the mood, you can save the seeds and roast them up for snack time this week!}
3. Place them both halves face down { skin side up} in a shallow baking dish {that has sides} and filling it to about a 1/4-1/2 inch of water in the pan. Place it in the oven and bake for 30-45 minutes until the side that’s facing down is roasted and fork tender in the middle!
4. Filling: While that’s all getting yummy, make your filling!
5. Heat a big skillet with your fat of choice and add in your onions and mushrooms, you know the drill — let them hang out and start to soften. While that’s happening chop up your apples.
6. Add in your apples and then chop up your chicken and add that in. Let it all cook.
7. When it’s almost done add in your spices, apple cider vinegar, salt + pepper and sausages. I also at this point added in more butter, because well …. everything taste better with more butter!
8. Let it finish cooking, taste test and adjust seasoning as needed.
9. If it finishes before the BSquash, just turn off the stove and let it sit on the back burner.