Roasted Sausage, Pumpkin, Apple and Onions with Maple and Beer Pan Gravy

Just in time for Thanksgiving, here is a recipe that combines many flavors of the season.  Ruth Ann-Ligget, who submitted this recipe, said she found it on the Rachel Ray web site and has made it several times. It combines sausage with in-season ingredients, along with maple syrup and stout beer. You can't go wrong with this one. 

Ingredients

1 small sugar pumpkin or butternut squash, peeled and cut into large bite-sized pieces

2 medium red onions, peeled and cut into wedges

2 apples, cored and quartered

Squeeze of lemon juice

Salt and pepper

Nutmeg

1-1/2 tsp. caraway seeds

8 links bratwurst or other sausage of choice

Olive oil for drizzling

3 Tbs. butter

2 Tbs. flour

1/2 cup stout beer

1-1/2 cups chicken or beef stock

1/4 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup

1 Tbs. Worcestershire sauce

Preparation

Preheat oven to 425F. 

In a large bowl, combine pumpkin, onions and apples with lemon juice, salt, pepper, a little freshly grated nutmeg and caraway seeds. 

Add sausages and dress everything with a layer of EVOO, about 3 tablespoons to coat. 

Arrange on large baking sheet and roast 30-40 minutes. Heat butter in small pan over medium heat. Whisk in flour for 1 minute then add beer and reduce half a minute more. 

Whisk in stock, syrup and Worcestershire, add some coarse black pepper and let thicken a few minutes more to coat spoon. 

Serve roasted sausages and squash doused with gravy.