This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.


  • 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
  • Salt
  • 1/2 cup chicken stock


Serves: 4


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.