- 2 Tbsp olive oil
- 12 oz hot Italian sausage cut into small chunks
- 12 cipollini onions (pearl onions can be substituted) peeled
- 1 1/2 C crushed tomatoes (28 oz=3 C)
- 3 C homemade chicken stock or canned low-sodium broth
- 1 small bundle of fresh herbs, such as rosemary, thyme, or oregano
- one 2 1/2 lb butternut squash, peeled, seeded and cut into 1 inch chunks
- 3 carrots peeled and cut into 1/2 inch pieces
- 3 parsnips peeled and cut into 2 inch long sticks
- 1 fennel bulb trimmed and cut into 1/4 inch thick slices
- 12 brussel sprouts trimmed and cut in half
- 2 tsp salt
- 1/8 tsp fresh ground black pepper
Heat the oil in a saucepan over med heat. Add sausage and cook, stirring until breaks into small pieces and is no longer pink, about 10 min. Remove the sausage with a slotted spoon, set aside.
Pour off all but 2 tbsp rendered fat and discard. Raise heat to med high, add onions and cook, stirring until golden (5-6 min). Add tomatoes, stock and herbs. Simmer over med heat until liquid starts to thicken (20-25 min) add sausage squash carrots parsnip and fennel, cover and simmer until vegetables are tender; about 10min. Add brussel sprouts and cook, covered about 5 minutes more. Remove cover and cook, stirring occasionally until liquid thickens 10-15 minutes more. Season with salt and pepper and serve.
Martha Stewart