Prep 20 mins
Cook 1 hr
A great recipe from Martha Stewart Living that would be perfect on a crisp fall day. I haven't yet fixed it but can't wait to do so. The prep may be a little long, but I feel sure it's worth the effort. You could also make it vegetarian by omitting the sausage. Enjoy!
- 2 tablespoons olive oil
- 12 ounces hot Italian sausage or 12 ounces mild Italian sausage
- 12 cipollini onions or 12 white pearl onions
- 1 1⁄2 cups crushed tomatoes
- 3 cups chicken stock or 3 cups chicken broth
- 1 bunch fresh herb
- 2 1⁄2 lbs butternut squash, peeled, seeded and cut into 1 inch chunks
- 3 carrots, peeled and cut in 1/2 inch pieces
- 3 parsnips, peeled and cut in 2 inch long slices
- 1 fennel bulb, trimmed and cut in 1/4 inch think slices
- 12 Brussels sprouts, trimmed and cut in half
- 2 teaspoons salt
- 1⁄8 teaspoon fresh ground black pepper
- Heat oil in saucepan over medium heat. Cut sausage into small chunks and cook in oil, 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.
- 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 tomatoes, stock or broth and herbs (use rosemary, thyme or herbs of your choice) and simmer over medium heat until it starts to thicken, 20 to 25 minutes.
- Add sausage, squash, carrots, parsnips and fennel. Cover and simmer until vegetables are tender, about 10 minutes.
- Add brussel sprouts and cook covered about 5 minutes more.
- Remove lid and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more.
- Season with salt and pepper and serve.