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Savory Fall Stew

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Martha Stewart
Related tags
main-dish dairy free gluten free low carb dinner
Nutrition per serving    (USDA % daily values)
CAL
641
FAT
109%
CHOL
27%
SOD
169%

Comments

I substituted a hokkaido pumpkin for the butternut squash, shallots for the pearl onions and bratwurst for the Italian sausage as I live in Germany. The results were still very tasty. It helps to allow the stew to sit and cool for a bit after it's finished cooking to allow the various flavors to settle in -- it will probably also taste even better tomorrow.
Bonita Hyman   •  17 Feb   •  Report
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Ingredients for 4 servings

2 tablespoons olive oil

12 ounces hot Italian sausage, cut into small chunks

12 cipollini onions (pearl onions can be substituted), peeled

1 1/2 cups crushed tomatoes

3 cups homemade or low-sodium chicken stock, skimmed of fat

One 1/2-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano

One 2 1/2-pound 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 brussels sprouts, trimmed and cut in half

2 teaspoons salt

1/8 teaspoon freshly ground black pepper

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