Harvest Stew has all the colors and flavors of fall in this delicious
rustic homemade dish and it's pour over a
bed of Spaghetti Squash.
Before you start your stew bake your Spaghetti Squash.
Simply slice the squash in half and put it in a casserole dish in a bed of water.
Bake in a 375 oven for about 50 minutes till tender.
Grab you carrots and celery.
Slice up about 4 celery stalks into small pieces.
Slice up about 6 carrots into small pieces too.
Slice one onion into thin half moons.
Set these vegetables aside.
8 good- quality sausage (Italian style if possible).
In a large, heavy-bottom orange Dutch Oven, heat 1 tablespoon olive oil
over medium-hest. Add sausages and sear on all sides until
golden brown. Cook the sausage in batches
not to over crowd the pot.
Remove sausage from the pot and set aside.
Add to the pot all the sliced vegetables. Turn heat down medium heat. Cook
gently, stirring often, until slightly softened. Be sure to
scrape up all the caramelized sausage bits
on the bottom of the pot.
Cube up some Butternut Squash....You could use New Potatoes instead:)
Tumble in the squash to the party and add a pinch of
Salt & Pepper
Red Pepper Flakes
Oregano
Give the pot a good stir.
Chop up one garlic clove and two sprigs of Rosemary.
Into the pot and stir it all together.
Pour into the pot 28-ounce can of Fire Roasted Tomatoes.
Fill the empty tomato can halfway up with water, then add this to the pot.
Add the sausage to the Dutch Oven and stir well. Let simmer for
about 15 to 20 minutes, until the Butternut Squash is
cook through.
At this point you could also add baby spinach or even butter beans.
Taste the stew to see if you need more salt, pepper or red pepper flakes.
Scrape all the cooked Spaghetti Squash on to a plater.
To serve place some of the Spaghetti Squash on the plate.
Pour the Harvest Stew on top and garnish with a zest of
a lemon and basil leaves.
Hearty & Health
Fall Harvest Vegetable And Italian Sausage Stew You Will Love.
Pour The Red Wine!
Enjoy!
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