sausage-squash-whitebeans

Recipe adapted from BonAppetit by Guido’s Own Dietitian, Rachel Alves

A simple pan sauce brings this one-pot dinner together. It’s warming and hearty and perfect for any weeknight meal.

Serves: 4

Ingredients

2 tbsp. extra virgin olive oil

Butternut squash, peeled, seeded and cut into ½ – inch dice

½ tsp. chopped fresh rosemary

Salt & freshly ground black pepper

½ lb. firmer apples such as Braeburn, Honeycrisp or Fuji, cut in half, cored and cut into ¾ – inch dice

1 ½ lb. sausage, such as sweet or hot Italian, pricked with a fork

½ c. dry white wine

4 tbsp. white wine or balsamic vinegar

1 – 15 oz. can of white cannellini beans, drained and rinsed

1 bunch kale (or other green), trimmed and chopped (about 6 cups)

Salt and freshly ground black pepper

More chopped fresh rosemary, optional

Directions

Heat oil in a large cast-iron or other heavy skillet (with a lid) over medium-high heat. Add squash, rosemary and a pinch of salt and pepper. Toss to coat with olive oil. Sauté for several minutes (about 5 or so), with the lid off. Add the apples and the sausages and toss with the squash. Add the lid and let cook for another 10 minutes or so, turning occasionally. Remove the lid, add wine, vinegar and beans and bring to a boil. Reduce heat and simmer until thickened, about 4 minutes. Add kale (or other green) and toss to coat; season with salt and pepper and let wilt some. Add more rosemary, if using. Serve with pan juices spooned over.