Sausage & Butternut Squash Stew with Cornmeal Scones and Honey

By lorik

Makes 8 servings (12 cups)
Total time: 45 minutes

Ingredients

• HEAT:
• 1 Tbsp. olive oil
• 1 lb. ground pork sausage
• ADD:
• 1 cup each diced onions and green bell peppers
• 2 Tbsp. tomato paste
• 1 Tbsp. minced fresh garlic
• 1 Tbsp. each chili powder and ground cumin
• 2 tsp. dried oregano
• STIR IN:
• 4 cups low-sodium chicken broth
• 2 1/2 cups diced butternut squash
• 1 can diced tomatoes in juice (28 oz.)
• 1 can red kidney beans (16 oz.), drained and rinsed
• 1 can black beans (15 oz.), drained and rinsed
• OFF HEAT, STIR IN:
• 1/2 cup chopped fresh cilantro
• Salt and black pepper to taste
• CORNMEAL SCONES:
• WHISK:
• 1 1/2 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 3 Tbsp. granulated sugar
• 1 Tbsp. baking powder
• 1/2 tsp. kosher salt
• CUT:
• 6 Tbsp. cold unsalted butter, cubed
• 1 cup heavy cream
• 2 Tbsp. honey
• 1 Tbsp. sparkling sugar

Details

Adapted from cuisineathome.com

Preparation

Step 1

Heat oil in a large pot over medium. Add sausage and cook until browned and cooked through, about 10 minutes.

Add onions and bell peppers; sweat until they begin to soften, about 5 minutes. Add tomato paste, garlic, chili powder, cumin, and oregano; cook 1 minute.

Stir in broth, squash, tomatoes, kidney beans, and black beans. Bring stew to a boil, cover, and reduce heat to medium-low. Simmer stew, stirring occasionally,
until squash is fork-tender, 15 minutes.

Off heat, stir in cilantro and season stew with salt and pepper.

Per serving: 358 cal; 18g total fat (5g sat); 41mg chol; 945mg sodium; 32g carb; 10g fiber; 18g protein

SCONES:
Preheat oven to 425°. Line a baking sheet with parchment paper.

Whisk together flour, cornmeal, granulated sugar, baking powder, and salt.
Cut butter into flour mixture until crumbly, leaving some larger pieces of butter. Stir in cream just until dough comes together.

Turn dough onto a lightly floured surface and pat into an 8-inch round, 3/4-inch thick. Cut round into 8 wedges, then transfer to prepared baking sheet. Brush scones with honey and sprinkle with sparkling sugar.

Bake scones until golden brown, 15–18 minutes. Serve scones warm or at room temperature.

Per scone: 347 cal; 20g total fat (12g sat); 64mg chol; 339mg sodium; 39g carb; 1g fiber; 4g protein