Butternut Squash Stew with Sausage, Rice and Beans

Butternut Squash Soup with Rice and Beans

It was the picture-perfect summer day to make a meal ahead, sit back, relax, and enjoy the weather. 

 Butternut Squash Stew with Sausage, Beans, and Rice 

It's 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 good sources of fiber and protein. Make the stew a day ahead and will taste even better because all the flavors will have time to meld. Pair the meal with artisan bread and a fresh fruit compote. All so DEElicious! 

A new Sauvignon Blanc wine discovery pairs nicely with the meal.  

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 (look for precut butternut squash in produce as a timesaver) 
• Salt and pepper to taste
• 1 teaspoon each chili powder, Saigon cinnamon. ground cumin and oregano
• 1 tablespoon olive oil
• 1 box 32 oz. low sodium chicken broth
• 1 can diced tomatoes (garlic and oregano)
• 1 can of red kidney beans light or dark, rinsed and drained
• 1 can of black beans, rinsed and drained
• 2 tablespoons tomato paste
• 1/2 teaspoon sugar
• 3/4 cup dry Arborio (Italian) rice or any other short grain white rice
• Optional: garnish fresh cilantro

Directions:

• Preheat the 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 tablespoon olive oil and spread out evenly on the baking sheet.
• Roast for 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 for 10 minutes more.
• Since rice absorbs the liquid to reheat the next day may need to add more chicken broth.