Savory Fall Stew

4 Servings
100% would make this recipe for Savory Fall Stew again.

You can make this a vegetarian dish simply by omitting the sausage and the first step in the instructions. Once the vegetables are cleaned and cut, this stew is easy to make: Everything just simmers on the stove. The stew may be prepared two days ahead and refrigerated. Serve with Baked Sage and Saffron Risotto or plain white rice.

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Savory Fall Stew Ingredients

2 tblspoons Olive oil	2 1/2 pound Butternet Squash peeled,seeded, 1" chunks
12 ounce Hot Italian Sausage cut into small chunks	3 Carrot peeled and cut into 1/2" piece
12 Cipollini onions or Pearl Onions peeled	3 Parsnips peeled & cut into 2" sticks
1 1/2 cup Crushed Tomatoes	1 Fennel Bulb trimmed & cut into 1/4" slices
3 cup Homemade Chicken Stock	12 Brussel Sprouts trimmed & cut in half
1 Bundel of fresh herbs, rosemary, thyme or oregano	2 teaspoon Salt

Instructions for Savory Fall Stew

1. Heat the oil in a saucepan over medium heat. Add the sausage, and cook, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove the sausage with a slotted spoon, and set aside.

2. Pour off all but 2 tablespoons rendered fat, and discard. Raise heat to medium high, add the onions, and cook, stirring, until golden, 5 to 6 minutes. Add the tomatoes, stock, and herbs; simmer over medium heat until the liquid starts to thicken, 20 to 25 minutes. Add the sausage, squash, carrots, parsnips, and fennel; cover, and simmer until vegetables are tender, about 10 minutes. Add brussels sprouts, and cook, covered, about 5 minutes more. Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper, and serve.

Main Ingredient: Hot Italian SausageCuisine: American