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Autumn Stew

AUTUMN STEW

Servings: 4

Cooking Time: 45-60 minutes

INGREDIENTS

  • 2 tbsp. olive oil
  • 12 oz. fresh sausage
  • 12 oz. fresh or frozen pearl onions
  • 3 cups chicken stock
  • 1 ½ cups crushed tomatoes
  • ¼ tsp. fresh or dried rosemary
  • ¼ tsp. fresh or dried thyme
  • ¼ tsp. fresh or dried oregano
  • 2 ½ lbs. butternut squash (½ in. pieces)
  • 3 carrots (½ in. pieces)
  • 1 fennel bulb (½ in. pieces)
  • 12 brussels sprouts (½ in. pieces)
  • Salt and pepper to taste

INSTRUCTIONS

  • Heat oil in a saucepan over medium heat.
  • Add sausage and cook, stirring until it breaks into small pieces and is no longer pink (about 10 minutes).
  • Remove sausage with a slotted spoon and set aside.
  • Pour out all but 2 tbsp. of fat and discard.
  • Bring heat to medium high, add onions and cook, stirring until golden (5 to 6 minutes).
  • Add stock, tomatoes and herbs. Simmer over medium heat until liquid starts to thicken (20 to 25 minutes).
  • Add sausage, squash, carrots and fennel. Cover and simmer until vegetables are tender (about 10 minutes).
  • Add brussels sprouts and cook covered for about 5 minutes.
  • Remove cover and cook, stirring occasionally until liquid thickens (10 to 15 minutes).
  • Season with salt and pepper to taste and serve.