Squash and Chicken Sausage Stew
Description
This is SO my kind of meal, and it was borrowed directly from Katie – I only made changes to use what I usually have on hand, and I chose to do the whole stew on my stove top. Just try it, you’ll love it – we loved ours over brown rice (though the photo is on black rice!) with a bunch of broccoli – enjoy!
Ingredients
4 to 6 Spolumbo’s chicken-apple sausages, casings removed
1 small red onion, finely diced
2 to 5 cloves of garlic, finely minced
1 T. chopped fresh sage
3 to 4 c. diced butternut or acorn squash (this is about 2 lbs. before peeling and seeding)
1 T. white wine vinegar
1 can (14 oz/398 mL) diced tomatoes, undrained – I’ve also used 28 oz/796 mL can
1 can (19 oz/540 mL) white kidney beans, rinsed and drained (or smaller beans if you’d like)
1 c. chicken broth – maybe more as needed, though if I use a larger can of tomatoes, I don’t need more
salt and pepper to taste
Instructions
Heat up a bit of oil in a large skillet and cook the sausage, onion and garlic until the sausage is golden brown and the onions have softened, about 5 minutes. Break up the sausage as it cooks, if you’ve removed the casings then treat it like any other ground meat. Add the sage leaves to the mix and cook and stir for a couple of minutes more until the smell of sage really starts to come through.
Add in the squash and give it all a good stir, then add in the vinegar and cook until the liquid is pretty much evaporated. Add in the tomatoes, beans and broth, bring it all to a boil and allow it to simmer gently for 30 to 45 minutes until the squash is tender – add a bit more broth if you feel it’s getting dry. Season to taste with salt and pepper, and then serve as you wish!
- Category: Beans, Squash, Sausage, One-pot Meal
