• 1 small sugar pumpkin or 1 small butternut squash, peeled and cut into large bite-size pieces
• 2 medium red onions, peeled and cut into wedges with root ends attached
• 2 Gala or Braeburn apples, quartered, cores trimmed away
• A squeeze of lemon juice
• Salt and pepper
• Freshly grated nutmeg
• 1 1/2 teaspoons caraway seed (half a palmful)
• 8 bratwurst sausages or other sausage of your choice
• 3 tablespoons EVOO, for liberal drizzling
• 3 tablespoons butter
• 2 tablespoons flour
• 1/2 cup stout beer
• 1 1/2 cups chicken or beef stock
• 1/4 cup dark amber maple syrup
• 1 tablespoon Worcestershire sauce

Pre-heat the oven to 425°F. 


In a large bowl, combine the pumpkin, onions and apples with the lemon juice, salt and pepper, a little freshly grated nutmeg and the caraway seed. Add the sausages and dress everything with a layer of EVOO, about 3 tablespoons, to coat. Arrange on a large baking sheet and roast for 30-40 minutes.


Heat the butter in small pan over medium heat. Whisk in the flour, 1 minute, then add the beer, reduce for half a minute more, then whisk in the stock, maple syrup and Worcestershire sauce. Add some coarse black pepper and thicken for a few minutes more to coat a spoon.


Serve the roasted sausages and squash doused with the gravy.

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