• 2 packs of Aidell’s smoked chicken apple sausage, cooked in 1 inch pieces
• 2 large red onions, chopped
• 1 butternut squash, peeled, seeded and cut into ¾ inch chunks
• 2 cloves garlic, minced
• 3 tablespoons Dad’s Own
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin powder
• ⅛ teaspoon cayenne powder
• ⅛ teaspoon cinnamon powder
• 3 cups chicken broth
• 3 green apples (any), peeled, cored and cut into ¾ inch slices
• 2 15.5 ounce cans of pinto beans
• 1 tablespoon of fresh sage

• In a large pot over medium high heat, add olive oil and sliced sausage pieces.
• While sausage is cooking, marinate butternut squash, onions and beans in Dad’s Own in separate containers.
• Once sausage is browned, remove from pot and add onions and garlic and cook until onions are translucent.
• Add butternut squash and cook for 5-8 minutes. Stir in chili powder, cumin, cinnamon and cayenne.
• Add broth, bring to a boil. Reduce heat, cover and simmer for 20-30 minutes until butternut squash is soft, but not mushy.
• Add apples and beans, cover and continue to cook on low heat for an additional 10 minutes.

Serving: Best served over polenta or rice. Top with grated parmesan or fresh herbs of your choice.