Butternut Squash Stew with Sausage, Beans and Rice

Maple trees have put on their autumn finery.  Yikes! It does seem a bit early.  
Cook's Notes: Butternut Squash Stew with Sausage, Beans and Rice is just that comfort food to usher in an early fall. It is hearty with a host of health benefits. Butternut squash is high in nutrients, low in calories and an excellent source of vitamin A and a rich source of antioxidants.  Black and kidney beans are a good source of fiber and protein. Make the stew a day ahead and will taste better because all the flavors will have time to meld. Pair the meal with artisan bread and a fresh fruit compote. DEElicious! 
Recipe adapted from cuisineathome.com October 2017 and serves 4-6 depending on the size of the bowl. 

Ingredients:

• 3 cups cooked and crumbled Italian sausage
• 1 cup each diced, red or green peppers and sweet onions
• 3 garlic cloves, minced
• 3 cups diced butternut squash 
• Salt and pepper to taste
• 1 tsp. each chili powder, Saigon cinnamon. ground cumin and oregano
• 1 TB. olive oil
• 1 box 32 oz. low sodium chicken broth 
• 1 can diced tomatoes (garlic and oregano)
• 1 can red kidney beans light or dark, rinsed and drained
• 1 can black beans, rinsed and drained  
• 2 TB. tomato paste
• 1/2 tsp. sugar  
• 3/4 cup dry Arborio (Italian) rice or any other short grain white rice 
• Optional: garnish fresh cilantro

Directions:

• Preheat oven to 425 degrees.
• Line a baking pan with parchment paper or a silicone liner.
• In a large bowl add peppers, onion, minced garlic, squash and spices.
• Toss with 1 TB olive oil and spread out evenly on baking sheet. 
• Roast 15 minutes just until squash is al dente.
• In a large soup pot add roasted mixture, cooked sausage, chicken broth, rinsed beans tomato paste and sugar. On low bring to a boil and simmer for an hour uncovered.
• Add in rice last 10 minutes of cooking time, cover and cook 10 minutes more. 
• Since rice absorbs the liquid to reheat next day may need to add more chicken broth.