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Crockpot Butternut Squash and Italian Sausage Ragout over Polenta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Medium Pot

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
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cornmeal
  • 4 cups water
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Brown the Italian sausage in a skillet over medium heat, breaking it into small pieces as it cooks. Drain excess fat and transfer the sausage to the slow cooker.
  • Add the cubed butternut squash, diced onion, minced garlic, crushed tomatoes, chicken broth, oregano, basil, salt, and black pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 6 to 7 hours until the squash is very tender and the sauce has thickened.
  • Near the end of the cooking time, bring the water to a boil in a medium pot. Whisk in the cornmeal gradually. Reduce heat to low and cook, stirring often, for 15 to 20 minutes until the polenta is thick and creamy. Stir in the butter and Parmesan cheese.
  • Spoon the polenta into bowls and top with the sausage ragout. Sprinkle with fresh parsley before serving.

Notes

Stir the ragout once or twice during the last hour if possible to help the squash break down evenly into the sauce. For a thicker texture, leave the lid off for the final 30 minutes. Leftovers reheat well on the stovetop with a splash of broth to loosen the polenta.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Medium Pot