Aired May 22, 2015
2 tablespoons olive oil
2 pounds good-quality fresh Italian sweet sausage, casings removed
A fat handful sage: 2 tablespoons finely chopped and 2 tablespoons coarsely chopped
1 teaspoon fennel seed
1/4 teaspoon ground cloves or ground allspice
Coarsely ground black pepper
1 1/2 pounds butternut, cheese or red kuri squash, peeled, seeded and cut into 1-inch cubes
1 large onion, chopped
4 cloves garlic, sliced
1 small fresh Fresno or red jalapeño chile pepper, finely chopped or 1 teaspoon crushed red pepper
1/4 teaspoon freshly grated nutmeg
1/2 cup chicken stock
In a large skillet with a lid, heat the olive oil, two turns of the pan, over medium-high. Add the sausage and cook, breaking into large pieces with the back of a spoon. Add in sage, fennel seed and ground cloves or allspice. Cook until browned, about 6 minutes.
Add the squash, onion, garlic, chile and nutmeg; season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 2-3 minutes. Add the stock and cover. Reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender, 18-20 minutes.