Savory Vegetable & Sausage Stew

Serves 4

• 2 tablespoons olive oil
• 24 ounces Italian sausage cut into small chunks (sweet or hot, your choice—I use fennel)
• 12 cipollini onions (pearl onions can be substituted) peeled
• 28 oz crushed San Marzano tomatoes
• 3 cups homemade chicken stock, or canned low-sodium chicken broth, fat skimmed
• fresh herbs, such as rosemary, thyme, or oregano, chopped
• 2 1/2-pound butternut squash peeled, seeded, and cut into 1-inch chunks
• 3 large carrots peeled and cut into 1/2-inch pieces
• 3 parsnips peeled and cut into 1-inch-long matchsticks
• 1 fennel bulb trimmed and cut into 1/4-inch-thick slices
• 12+ brussels sprouts trimmed and cut in half
• 2 teaspoons salt
• 1/8 teaspoon freshly ground black pepper

• Heat the oil in a saucepan over medium heat.
• Add the sausage, and cook, stirring until it breaks into small pieces and lightly brown, about 10 minutes.
• Remove the sausage with a slotted spoon, and set aside.
• Pour off all but 2 tablespoons rendered fat, and discard.
• Raise heat to medium-high, add the onions, and cook, stirring, until golden, 5 to 6 minutes.
• Add the tomatoes, stock, and herbs; simmer over medium heat until the liquid starts to thicken, 20 to 25 minutes.
• Add the sausage, squash,carrots, parsnips, and fennel; cover, and simmer until vegetables are tender,about 10 minutes.
• Add brussels sprouts, and cook, covered, about 10 minutes more.
• Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more.
• Season with salt and pepper, and serve. If desired, top with shaved Parmiggiano reggiano.

Note:  Can be doubled.  Freezes beautifully.