Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 pounds good-quality fresh Italian sweet sausage
  • casings removed
  • A fat handful sage (2 tablespoons finely chopped and 2 tablespoons coarsely chopped)
  • 1 teaspoon fennel seed
  • 1/4 teaspoon ground cloves or ground allspice
  • Coarsely ground black pepper
  • 1 1/2 pounds butternut
  • cheese or red kuri squash
  • peeled
  • seeded and cut into 1-inch cubes
  • 1 large onion
  • chopped
  • 4 cloves garlic
  • sliced
  • 1 small fresh Fresno or red jalapeño chile pepper
  • finely chopped or 1 teaspoon crushed red pepper
  • 1/4 teaspoon freshly grated nutmeg
  • Salt
  • 1/2 cup chicken stock

Instruction

  • In a large skillet with a lid, heat the olive oil, two turns of the pan, over medium-high
  • Add the sausage and cook, breaking into large pieces with the back of a spoon
  • Add in sage, fennel seed and ground cloves or allspice
  • Cook until browned, about 6 minutes
  • Add the squash, onion, garlic, chile and nutmeg; season with salt and pepper
  • Cook, stirring occasionally, until the vegetables begin to soften, 2-3 minutes
  • Add the stock and cover
  • Reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender, 18-20 minutes