BEAN STEW WITH SAUSAGE, BUTTERNUT SQUASH, AND APPLES
This spicy bean, squash, apple, and sausage dish is an amazing combination of fall flavors. The dish is fabulous with hot, freshly baked cornbread.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Heat the oven to 375 F. Line a large rimmed baking sheet or roasting pan with foil.Peel the butternut squash with a vegetable peeler; slice it lengthwise and scoop out the seeds. Cut the squash into 1/2 inch cubes.Peel and core the apples and dice. Combine the squash, apples, and chopped onions in a food storage bag or large bowl. Add the black pepper, cinnamon, and salt; toss to blend. Add 3 tablespoons of olive oil and toss to coat thoroughly.Arrange the squash mixture in the baking pan and bake for about 30 to 40 minutes, or until the squash is tender.Meanwhile, heat 1 tablespoon of olive oil a stockpot or Dutch oven; add the sliced sausage and cook, stirring, for about 5 to 7 minutes, or until lightly browned.Add the baked beans and drained canned beans to the sausage and blend well. Bring to a simmer. Reduce heat, cover the pan, and simmer for 10 to 15 minutes. Taste and add barbecue sauce, as desired.Stir the roasted squash mixture into the beans and sausage and stir gently to blend. Bring the mixture back to a simmer.Serve the dish with hot freshly baked cornbread or cornbread muffins.VariationsCut a large green bell pepper into 1-inch pieces or strips and add to the butternut squash mixture. Roast along with the vegetables and continue with the recipe.Replace the butternut squash with pumpkin, Hubbard squash, or another
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