FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Savory Fall Stew

21 faves
Nutrition per serving    (USDA % daily values)
CAL
594
FAT
106%
CHOL
24%
SOD
157%

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
Add a comment

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

You might also like

Kale, White Bean, And Potato Stew
Whole Living
Spicy Cauliflower And Chickpea Stew
Kitchenist
Double Carrot Stew
No Recipes
Quinoa With Moroccan Winter Squash And Carrot Stew
Epicurious
Butternut Squash And Chickpea Stew
Pamela Salzman
Barley Stew With Leeks, Mushrooms, And Greens
Bon Appetit
White Bean And Mushroom Stew
Whole Living
Snappy Sweet Potato & Black Bean Stew With Avoc...
Cheeky Kitchen
Mushroom And Lima Bean Stew
Whole Living
Chicken And Dumplings With Mushrooms
Bon Appetit