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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix the sausage, finely chopped sage, fennel seed, cloves and lots of coarsely ground black pepper.

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  • In a Dutch oven or a large skillet with a lid, heat the olive oil, two turns of the pan, over medium-high. Add the sausage mixture and cook, breaking into large pieces with the back of a spoon, until browned, about 6 minutes.

  • Add the squash, onion, garlic, chile, nutmeg and coarsely chopped sage; season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 2 to 3 minutes. Add the stock and cover. Reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender, 18 to 20 minutes.

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