Baked Beans With Smoked Sausage, Butternut Squash, and Apples
These spiced baked beans with butternut squash and apples are perfect for fall suppers, or add them to a tailgating food menu.
Ingredients
- 1 medium butternut squash, about 2 1/2 pounds
- 2 large golden delicious apples, peeled, cored, diced
- 2 medium sweet onions, coarsely chopped
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 3 tablespoons olive oil
- 12 ounces spicy smoked sausage, thinly sliced
- 2 cans, about 22 ounces each baked beans, such as Bush's Grillin' Beans
- 4 tablespoons brown sugar
- 1 can, 15 to 16 ounces lima beans, drained
- 1 can, 15 to 16 ounces black beans, drained and rinsed (or pinto beans)
- 1/4 to 1/3 cup barbecue sauce, or to taste
Instructions
- Heat oven to 375 F.
- Line a rimmed baking sheet with foil.
- Peel the squash; cut the stem end off and then slice the squash in half lengthwise. Scoop out the seeds and then cut it into 1/2- to 1-inch cubes.
- Combine the squash, apples, and onions in a large food storage bag or bowl. Sprinkle with the cinnamon, pepper, and 1 teaspoon of salt; toss to blend. Drizzle 3 tablespoons of olive oil over the squash mixture and toss to blend.
- Spread the squash and apple mixture out on the prepared pan and bake for 30 minutes, or until tender.
- Heat a teaspoon or two of olive oil in a large Dutch oven or stockpot; add the sliced sausage and cook until lightly browned, stirring constantly. Add the baked beans, brown sugar, lima beans, black beans, and barbecue sauce. Bring to a simmer. Reduce the heat to low and cover the pan. Simmer for 15 minutes. Add the roasted butternut squash, apple, and onion mixture and gently stir to combine. Heat through.
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