A cozy and slightly spicy Italian sausage butternut squash stew cooked in broth alongside tomatoes, and potatoes. All made in one pot!
2 tbsps olive oil
1 large onion, diced
2 garlic cloves, minced
6 (spicy or mild) Italian sausages, casing removed
2 tsp cumin
1 tsp smoked paprika
1 tsp dried chili flakes
2 tsp dried oregano
1 cup white wine
1 1/2 cup vegetable or chicken broth
2 cups carrots, diced
2 cups butternut squash, cubed
1 cup red or white potato, cubed
salt and freshly cracked pepper to taste
Heat oil in a large dutch oven over medium heat. Add onion and garlic and cook until softened and fragrant or about 5 minutes.
Add Italian sausages, cumin, paprika, chili flakes, and oregano, breaking up the sausages with a wooden spoon into small pieces. Cook for about 8-10 minutes or until browned.
Add white wine, broth, carrots, butternut squash, potatoes, and salt and pepper to taste. Cover with lid until it boils. Reduce the heat to low and let simmer for about 40-50 minutes or until the potatoes and butternut squash are tender.
Serve in bowls with warm crusty bread.