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Butternut Squash and Sage Sausage Stew with Cannellini Beans
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Dutch Oven
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh sage
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the cubed butternut squash, chicken broth, and chopped sage. Season with salt and black pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes until the squash is tender.
  • Add the drained cannellini beans and stir gently. Simmer uncovered for another 5 minutes to heat the beans through.

Notes

Cut the squash into even cubes so it cooks at the same rate. Leftovers keep well in the fridge for three days and reheat best on the stovetop with a splash of broth to loosen the texture. If the stew thickens too much, add a little more broth during reheating rather than water.
Course: Soup
Cuisine: Italian
Equipment: Dutch Oven, Cutting Board, Knife