A Great fall dinner for the entire family.
-2 tbsp olive oil
-12 ounces hot italian sausage (preferably organic), cut into small chunks
-1 onion, peeled
-1 1⁄2 cups crushed tomato
-3 cups chicken stock
-2 1⁄2 lbs butternut squash, peeled, seeded, and cut into 1⁄2 inch pieces
-6 carrots or parsnips, peeled, and cut into 2 inch pieces 1 fennel bulb, trimmed and cut into 1⁄4 inch thick slices
-Winter greens (swiss chard, collards, brussels sprouts), prepared
-2 tsp salt 1/8 tsp freshly ground pepper
Heat oil in saucepan over med heat. Add sausage, stirring until sausage breaks into small pieces and is no longer pink, about 10 minutes. Remove with slotted spoon and set aside.
Pour off all but 2 tbsp rendered fat, and discard. Raise heat to med high, add onions; cook until golden about 4-6 minutes. Add tomatoes, stock, and herbs; simmer over med heat until liquid thickens 20 to 25 minutes. Add sausage, squash, carrots/parsnips, and fennel; cover and simmer until vegetables are tender about 10 minutes. Add winter greens; cook, covered about 5 minutes more. Remove cover, and cook, stirring occasionally until thickens, 10 to 15 minutes more. Adjust seasoning and serve.
Interested in how YOU can Make Nutrition Fun? Start our Make Nutrition Fun online course for FREE here.
This course includes simple yet actionable advice about how you can make healthier living fun AND within your reach (for the entire family).
You'll receive helpful tools including the Meal Matrix, SEE food plan, and pantry setup guide.
And as another special gift for you, receive the #1 bestselling book, Make Nutrition Fun: End Food Fights and Find Family Peace in Just 30 Days for Free!
Here's what Marci Shimoff, #1 New York Times Bestselling Author and Transformational Leader had to say about the book:
“Who knew nutrition could be so fun? Kathryn Kemp Guylay marries the practical with the hilarious. The result: A healthier and happier you. I loved this book!”