Ingredients

The following ingredients have 4 Servings
  • 2 lbs butternut squash (900 g, Note 1)
  • 2 medium onions
  • 2 garlic cloves
  • 1 can cannellini beans (about 7 oz/ 200 g when drained (Note 2))
  • 1 can chopped tomatoes (400 g/ 14 oz)
  • 7 oz pork sausage (cured (hard), 200 g (Note 3,4))
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons vinegar
  • 1 cup ml/ 1 cup vegetable stock (or chicken stock, 250 ml)
  • 2 tablespoons brown sugar
  • 2 bay leaves (Note 5)
  • fine sea salt or Kosher
  • ground black pepper
  • small bunch of parsley

Instruction

  • Preheat the oven to 360 degrees Fahrenheit/180 degrees Celsius.
  • Prepare ingredients: Peel and cut butternut squash into 0.5 inch/ 2 cm cubes. Chop the onions and the garlic cloves, slice the sausage. Drain the beans.
  • Stovetop: Heat the butter and the olive oil in a large cast-iron pan or another ovenproof pan. Saute onions until translucent, 3-4 minutes. Add sausage and garlic, cook on medium-low heat for a couple of minutes. Add the squash cubes, vinegar, chopped tomatoes, beans, stock, sugar, bay leaves, and salt and pepper to taste. Bring to a boil.
  • Oven: Place the pan in the oven and cook for 30 to 40 minutes until the squash is soft. Adjust the taste with more salt and pepper if necessary.
  • Serve: Sprinkle with finely chopped parsley before serving.