This is a very flavorful, hearty dish. Perfect for these very cold, winter days!
1 1/2 lbs chicken sausage
1 handful sage—2 T finely chopped, 2 T coarsely chopped
1 t fennel seed
¼ t ground cloves or ground allspice
coarsely ground black pepper
1 T olive oil
1 ½ lbs butternut squash, cut into 1” cubes
1 large onion, chopped
4 cloves garlic, sliced
½ – 1 t crushed red pepper
¼ t freshly grated nutmeg
salt to taste
½ cup low-sodium chicken broth
directions
In a medium bowl, mix the sausage, finely chopped sage, fennel seed, cloves and lots of coarsely ground pepper.
In a Dutch oven or a large skillet with a lid, heat the olive oil over medium-high heat. Add the sausage mixture and cook, breaking the sausage into large pieces with the back of a spoon, until browned, about 6 minutes.
Add the squash, onion, garlic, crushed red pepper, nutmeg and coarsely chopped sage. Season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 2-3 minutes. Add the broth and cover. Reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender, about 20 minutes.
(Adapted from a recipe found in “Every Day with Rachael Ray”, January/February, 2015)