Chicken Sausage with Kabocha Squash Mash

Before the devastating floods that ended our CSA season last year, the farm was doing really well and was able to freeze some of the vegetables they were growing in anticipation of the Winter Share.  We unfortunately were not able to have our winter share, but the farm did sell the vegetables they were able to freeze and I got a 16oz package of frozen, pureed Kabocha Squash.  This is how I used it.  
Chicken Sausage with Kabocha Squash Mash
based on Everyday Food’s Cider-Glazed Chicken Sausages withButternut Mash
 
2 T olive oil
1 large onion, cut into 1-inch wedges
8 chicken sausages
1 t ground, dried sage
2 cups apple juice
salt and pepper
1 16ox package of frozen, pureed Kabocha Squash
1 large russet potato, peeled and cut into 1 inch pieces
1 Granny Smith Apple, peeled and cut into 1 inch pieces
1/3 cup Greek yogurt
 
Heat oil in a large skillet over medium-high heat.  Add onion and sausages and cook until sausage begin to brown, about 10 minutes.  Turn sausage occasionally to brown different sides.  Add sage and apple juice and season with salt and pepper.  Bring to a simmer and cook about 15 minutes.
 
Meanwhile, in a medium saucepan combine potato and apple.  Cover with 2 inches of water and bring to a simmer over medium-high heat.  Cook until tender, 15 minutes.
 
Drain the potato and apple, then transfer to a container to blend with an immersion blender or a food processor.  Add the squash.  Process until smooth.  Add the yogurt and season with salt and pepper.  Pulse to incorporate the yogurt.
 
Serve the mash with sausages and onions.