Fall Vegetables and Italian Sausage Stew

By joeyanne

Ingredients

• 2 tbs. butter
• 4 Italian sausages, casings removed
• 1 cup pearl onions, peeled
• 1-1/2 cups crushed tomatoes
• 3 cups chicken broth
• 2 tsp. dried oregano
• 1 small butternut squash, peeled, seeded, and cut into 1-inch chunks
• 3 carrots, peeled and sliced into 2-inch pieces
• 3 parsnips, peeled and sliced into 2-inch pieces
• 1 small fennel bulb, trimmed and halved
• 1/2 pound Brussels sprouts, trimmed and halved
• sea salt and pepper, to taste

Preparation

Step 1

Heat butter in a Dutch oven or large soup pot over medium heat. Add sausage, and cook, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove sausage with slotted spoon and set aside to drain on a paper towel-lined plate.

Pour off all but about 2 tbs. of the rendered fat. Add the onions, stirring until golden and beginning to soften, about 6 minutes. Add tomatoes, broth, and oregano and simmer over medium heat until liquid starts to thicken, 20 to 25 minutes. Add sausage squash, carrots, parsnips, and fennel; cover and simmer until vegetables are tender, about 15 minutes. Add Brussels sprouts and cook, uncovered, another 10 to 15 minutes, or until veggies are easily pierced with a fork. Season with salt and pepper and serve.