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 with a bunch of broccoli – enjoy!
Squash and Chicken Sausage Stew
4 to 6 Spolumbo’s chicken-apple sausages, cut into chunks
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
1 can (19 oz/540 mL) white kidney beans, rinsed and drained
1 c. chicken broth – maybe more as needed
salt and pepper to taste
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. 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