Bangers With Mashed Winter Squash and Fried Sage

Preparation

1. Step 1

   Heat the oven to 450 degrees. Place the butternut squash on a sheet pan and drizzle with the olive oil. Season with ½ teaspoon salt and ¼ teaspoon black pepper, and toss. Add the sausages to the pan, turning to coat in the oil.

2. Step 2

   Roast for 30 minutes, tossing about halfway through, until the sausages are browned and cooked through.

3. Step 3

   Transfer the butternut squash to a bowl and mash with a potato masher. Add the half-and-half, maple syrup, cayenne and ¼ teaspoon salt and mix until smooth. Taste and add more salt and cayenne as desired.

4. Step 4

   In a small skillet, melt the butter over medium heat. When it comes to a simmer, add the sage and cook 2 minutes. Add the garlic and cook until the garlic is golden, the sage leaves are crisp, and the butter is browned, about 2 minutes more. Immediately remove from the heat and lift out the sage leaves with a fork, transferring them to a small, paper towel-lined plate. Add about half of the brown butter to the butternut squash and stir until incorporated.

5. Step 5

   Serve the sausages with the mash, topped with the fried sage as desired, and a drizzle of the remaining brown butter.