The recent nip in the weather calls for a recipe that satisfies our need for food that is warm and comforting. This fall stew is the ticket, full of savory and satisfying root vegetables spiced to perfection. But is still light enough to allow us to enjoy autumnal activities we so look forward to all year, such as nature walks and cheering loud at the football games.
- 12 ounces hot Italian sausage, cut into small chunks
- 12.5 lbs. butternut squash, peeled, seeded, and cut into 1-inch chunks
- 12 cipollini/pearl onions, peeled
- 3 carrots, peeled and cut into 1/2-inch pieces
- 3 parsnips, peeled and cut into 2-inch-long sticks
- 1 bulb of fennel, trimmed and cut into 1/4-inch-thick slices
- 12 brussels sprouts, trimmed and cut in half
- 1.5 cups crushed tomatoes
- 3 cups homemade or low-sodium chicken stock, skimmed of fat
- 10.5 oz. bundle of fresh rosemary/thyme/oregano
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1/8 teaspoon freshly ground black pepper
Heat the oil over medium flame in a saucepan. Add in the sausage and stir to break into small pieces and till no longer pink, approximately 10 minutes. Remove and set aside.
Pour out nearly all of the sausage grease, leaving about two tablespoons worth in the pan. Raise the heat a little higher and add in the onions and stir till golden, around 5-6 minutes.
Add in the tomatoes, chicken stock, and herbs of your choosing. Let simmer over medium heat for 20-25 minutes, letting mixture thicken.
Add in sausage, squash, carrots, parsnips, and fennel. Cover, and simmer till tender, around 10 minutes.
Add brussels sprouts and cover for 5 minutes.
Remove lid, and let cook, stirring occasionally, until liquid thickens, around 10-15 minutes.
Season to taste with salt and pepper.