Wednesday, January 27, 2010
Root Vegetable Chicken Apple Sausage Stew
Such a comforting stew in the cold winter! Yum!
1 butternut squash or acorn squash
2 small sweet potatoes, peeled and cut into pieces
1 & 1/2 cups low sodium vegetable broth or chix broth or grapeseed oil, divided (I used veg broth - Brand: Pacific Natural Foods)
2 c kale, spinach, chard or collards, washed, chopped, and stems removed
4 chicken apple sausages, fully cooked and sliced (I used Adiells Chicken and Apple Sausage)
dried thyme, crushed
Preheat oven to 400f.
Pierce squash with the point of a knife and microwave on high power for 3-4 minutes. when the squash is cool enough to handle, peel, seed and cube it.
In a saute pan, saute the squash and sweet potatoes in 1/2 cup of the broth until they begin to soften. Add the greeens, continuing to saute, stirring frequently. Stir in the remaining broth, then add the sausages, pepper and thyme to taste.
Bake for 30 minutes, basting 2 or 3 times with the pan juices. Serve hot.