Healthy Bangers and Mash

• 1 3-pound butternut or buttercup squash, peeled, cut into 1-inch dice
• 4 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

• 4-6 4-ounce chicken or turkey sausages
• 1 medium onion, peeled, cut into wedges with root end still attached
• 1 cup low-salt chicken broth
• 1 tablespoon Dijon mustard

1. Place a steamer basket in a large pot. Pour in water to a depth of 2" and bring to a boil over high heat. Add squash to pot, cover, and steam until completely tender, about 20 minutes. Transfer squash to a large bowl; add 3 Tbsp. oil and, using a potato masher or fork, crush into a chunky purée. Season to taste with salt and pepper. Cover and set aside.
2. Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium heat. Cook sausages, turning occasionally, until brown and cooked through, about 15 minutes (alternatively, roast them in a 400° oven for about 20 minutes). Transfer sausages to a plate. Add onion to skillet and cook, stirring occasionally, until golden and softened, 5–8 minutes. Stir in broth and cook until slightly thickened and reduced by half, about 5 minutes. Remove from heat and whisk in Dijon mustard; season to taste with salt and pepper. Serve sausages with pan gravy spooned over and squash purée alongside.