Butternut Squash Polenta with Turkey Apple Sausage - Delicious Living

Ingredients

• FOR THE POLENTA
• 1 small (1¾—2 pounds) butternut, kabocha or buttercup squash
• 3 tablespoons olive oil, divided
• 6 cups low-sodium vegetable broth or water
• 1½ cups cornmeal
• ¼ teaspoon salt
• 1 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• FOR THE TOPPING
• 2 tablespoons ghee, butter or vegetable oil, divided
• 6 turkey or chicken sausage links
• 1 red onion (peeled and sliced)
• 2 tablespoons chopped fresh sage, divided
• 1 teaspoon allspice
• ½ teaspoon crushed fennel seeds
• ¼ teaspoon ground black pepper
• 2 red apples, sliced (TRY: Fuji)