I really like rich Italian sausage paired with a sweet and spicy maple-acorn squash puree. I first had a roasted acorn squash similar to this at my friend Sean Rielly's house. He's known for his Carolina-style smoked pork shoulders but I really enjoyed the maple and miso-glazed acorn squash he served on the side. I've added some heat with the chipotle powder and turned it into a light puree by blending it with some milk.
The sausage is first sous vided long enough to pasteurize it, typically 2 to 3 hours. It can be cooked at many different temperatures, usually ranging from 136°F to 149°F (57.8°C to 65°C), depending on what your preference is. I usually cook mine at 140°F (60°C), it's still very moist but almost all of the pink is gone. It also gives me a little longer to sear the outside to ensure the casing is no longer chewy.
Preheat a water bath to 140°F (60°C).
Place the Italian sausage in a sous vide bag then seal. Cook the sausage for 2 to 3 hours.
Preheat an oven to 400°F (204°C). Cover a roasting pan with aluminum foil.
In a large bowl whisk together the maple syrup, miso paste, olive oil, and chipotle powder. Peel, deseed, and chop the acorn squash then toss with the maple syrup mixture. Salt and pepper the squash then place on the roasting pan and cook until tender 35 to 45 minutes.
Once tender, remove the squash from the heat and place in a blender. Add the milk then blend together until a smooth puree forms. Salt and pepper to taste. For a more refined presentation you can run the puree through a chinois or strainer.
Take the sausage out of the sous vide bag and pat dry. Briefly sear them until just browned.
Place a large spoonful of the acorn squash puree on a plate. Top the puree with a sausage link or two. Drizzle some maple syrup around the sides and sprinkle the whole dish with the oregano and thyme.