Chicken Apple Sausage Medley

Place the cubed butternut squash on a non-stick sprayed cookie sheet. Drizzle melted margarine and olive oil over squash. Sprinkle salt, pepper, and brown sugar on top. Bake in 450F oven 10-15 minutes until the squash is soft. Timing will depend on size of cubes. Set aside.

Cook noodles according to package directions. Drain and set aside.

Slice sausages and brown in pan with olive oil; scrape up brown bits. Add in asparagus and zucchini and cook for a couple minutes. Add apple cider and chicken stock and bring to a simmer. Add mushrooms.

Draw a few tablespoons of the broth out of the pan and add cornstarch to it and mix until it dissolves. Then return cornstarch mix to pan and allow to simmer and thicken. Toss in the roasted butternut squash at the end and mix gently to heat through.

Spoon mix on top of egg noodles and enjoy!