This delicious recipe was inspired from a recipe I found in our Canadian Living Magazine.  I made a couple of changes to the original, used a different method, and absolutely had to make gravy with the pan drippings.  It was a winner!
Usually, I can find gluten free Italian Sausages.  Rarely do I ever find gluten free English Bangers.  As much as I love a good Italian Sausage...give me English Bangers any day.  I so scored.... English Bangers it was.
10 Gluten Free English Banger sausages or Italian
1 acorn squash, peeled and cut into 2-3 inch lengths
Extra Virgin Olive Oil
fresh Italian Flat Leaf Parsley, minced for a garnish
Marinade:
1 Tblsp. Dijon mustard
1 Tblsp. Balsamic Vinegar
1 Tblsp. fresh lemon juice
1 finely minced garlic clove
2 1/2 Tblsp. Extra Virgin Olive Oil
1 Tblsp. Organic Maple Syrup
1 Tsp. fresh minced Rosemary
1/2 tsp. dried Thyme
salt and fresh cracked pepper
Pan Gravy:
1 cup of chicken stock
cornstarch to make a slurry
salt and fresh cracked pepper
Preheat the oven to 375 degrees.  Make up the marinade in a bowl and reserve 1/2 and put aside.  Then with the other half, liberally spread all over the sliced squash, then set aside.
Add the sausages to a roasting pan and drizzle lightly with EVOO.  Place in oven and cook for 15 minutes.  Remove from the oven and add in the squash pieces, and baste the sausages with the leftover marinade.  Return to the oven and roast for 45 minutes turning the sausages and squash once.  At the 45 minute mark turn the oven onto broil.  Mine took maybe one minute to brown - then turn the oven off.
Transfer the sausages and squash to another oven proof tray and return to the oven to keep warm.  Meanwhile time to make the pan gravy.
Add the chicken stock to the original pan, scraping up any brown bits.  Make a cornstarch slurry, slowly adding to the simmering pan juices.  Season with salt and fresh cracked pepper.  Remove the sausages and squash from the oven and sprinkle with fresh minced Italian Flat Leaf Parsley
We had this with my Yam and Garlic Mashed potatoes and fresh organic steamed cauliflower and green beans....a dish I will be making again soon!