Butternut Squash and Sausage Stew

4 cups butternut squash, peeled, seeded and cut into ½ inch cubes

3 tablespoons olive oil

1 large onion, chopped

1 large red bell pepper, chopped

4 cloves garlic, minced

1 sprig fresh rosemary

1 teaspoon salt

1 ½ teaspoon coarse black pepper

8 cups chicken stock

1- 14.5 oz can stewed tomatoes

¼ cup Cognac

4 cups fresh spinach or kale

1 lb. hot sausage, rolled into balls

In a heavy stockpot; heat the olive oil and add half of the butternut squash and begin to brown. Repeat until all the butternut squash has been browned. Remove from the pot and set aside. Saute the onions, then add the red peppers, rosemary, and garlic. Pour in the chicken stock the tomatoes and the butternut squash. Add the salt and pepper. Bring to a boil.

Once it has begun to boil, add the Cognac and light to burn off excess alcohol. Cook for 45 minutes. Add the sausage balls and spinach. Cook for an additional 15-20 minutes or until sausage balls are done.

Ron started making this stew several years ago and we enjoy it on a cold winter's night. I hope you would consider making it for your family.

Blessings,

Terri