Chicken Apple Sausage Medley

This was a Krupcake original tonight! Totally made this up myself with stuff on hand. Turned out pretty dang good if I do say so myself! Great fall dish; had to write it down before I forgot how I did it.

Chicken Apple Sausage Medley

1 package of Chicken Apple Sausages (8 in a pack)
2 small zucchini squash, sliced
1 butternut squash, peeled and cubed
1 package cremini mushrooms, sliced
1 bundle asparagus, sliced in 1" pieces
apple cider, about 1 cup
chicken stock, about 3/4 cup
brown sugar
olive oil
3 T margarine or butter, melted
salt and pepper
cornstarch, about 2 tsp.
1 bag of egg noodles

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 450' oven 10-15 minutes depending 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 until it dissolves. Return cornstarch mix to pan and allow to simmer and thicken. Toss in the roasted butternut squash and mix gently.

Spoon mix on top of egg noodles and enjoy!