Butternut Apple Harvest Skillet

Harvest skillets capture the cozy spirit of American autumn cooking in one pan. This version browns chicken sausage with sweet butternut squash and crisp apples, then finishes them in cider, broth, and thyme.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 410 cal
• 22g protein
• 38g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1 medium (about 2 lb) butternut squash
• 2 large crisp apples
• 12 oz chicken sausage links
• 1 medium yellow onion
• 1 tbsp fresh thyme leaves
• 2 tbsp olive oil
• 1/2 cup apple cider
• 1/2 cup chicken broth
• 3 garlic cloves
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 1/8 tsp ground nutmeg
• 3 cups baby spinach
• 1/4 cup toasted pumpkin seeds

Instructions

1. 1Peel and cube the butternut squash into 3/4-inch pieces so they cook evenly with the apples.
2. 2Core and slice the apples into half-moons and thinly slice the onion.
3. 3Heat the olive oil in a large 12-inch skillet over medium-high heat until it shimmers.
4. 4Add the chicken sausage links and brown them on all sides for about 6 minutes, then transfer to a plate and slice into coins.
5. 5In the same skillet, add the squash and onion; cook, stirring occasionally, until the squash starts to soften and pick up color, about 8 minutes.
6. 6Stir in the garlic, thyme, salt, pepper, and nutmeg and cook just until fragrant, about 1 minute.
7. 7Pour in the apple cider and broth, scraping up any browned bits from the bottom of the pan.
8. 8Nestle the sliced sausage and apple slices into the skillet, cover, and simmer over medium heat for 10 to 12 minutes until the squash is fork-tender and the apples are soft but still hold shape.
9. 9Uncover, fold in the spinach until it just wilts from the residual heat, about 1 minute.
10. 10Taste and adjust seasoning, then finish with a sprinkle of toasted pumpkin seeds for crunch and serve straight from the skillet.