• You will also need: Lemon-lime soda or lemon/lime juice to keep the apples from browning once they’re peeled

Toast the almonds

• Place the almonds in a skillet over medium heat, cook for 5-6 minutes until they’re lightly golden. Shake the skillet often and keep an eye on them so they don’t burn. Remove the skillet from the heat.

Cook the sausage and butternut squash

• Heat the oil in a large, deep, skillet over medium heat. Add the onions and cook for 3-4 minutes until they start to soften and become translucent, stirring frequently.
• Add the garlic and cook for 30 seconds to 1 minute, stirring frequently.
• Add the sausage to the skillet and raise the heat to medium-high. Cook for 5-6 minutes until browned. Stir almost constantly while breaking up large pieces with a wooden spoon or spatula.
• Add the butternut squash, a pinch of salt and the chicken broth to the skillet. Stir to combine. Lower the heat to medium-low, cover and cook for 5 minutes, stirring occasionally.
• Add the apples and the toasted almonds, stir to combine. Cover and cook for 10-15 minutes until the butternut squash and apples are tender but not falling apart, stir occasionally. Uncover the skillet for the last 5 minutes of cooking, to allow any excess liquid to evaporate.
• Taste and add salt, if needed. Serve the sausage and butternut squash on its own as a side dish, or on a bed of brown or wild rice for a satisfying, filling meal.