Acorn Squash Stew

  • 1 acorn squash
  • 2 TBSP olive oil
  • 10 oz. Chicken apple sausage
  • ½  yellow onion chopped
  • ½ apple cored and chopped
  • 1 garlic clove cut into coins
  • 1 cup Brussel Sprouts
  • 2 tsp. dried sage
  • 1 cup chicken broth
  • 1 cup dry white wine
  • S&P
  • 1 TBSP olive oil

Cut squash in half and remove the seeds and inner parts.  Pour 1 TBSP olive oil in each half and paint the squash with the oil.  Bake in oven on 400º / 40 min.  Remove, cool, peel off skin off and chop into bite size pieces.

Cut the sausage into bite size pieces.  Sauté the sausage, apples, onions and Brussel sprouts in olive oil.  Add the wine, broth and everything else and bring to a boil.  Cover and cook on Lo for 30 minutes.

As of 12/5/20

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