Butternut Squash Stew
This delightful dish is a little heartier then our pumpkin soup, and really hits the spot after some outside farm work, like splitting wood. It fills the stomach and warms chilly bodies.
1 medium butternut squash
1 onion, finely diced
1 lb pork sausage
1/2 cup carrots, chopped
3 cups kale, shredded
1 tablespoon olive oil
2 cloves of garlic, pressed
4 cups chicken broth
a few leaves fresh sage, to taste
1/2 cup orange juice, trust me
Wash and pierce your butternut squash, and place on a large baking sheet in your oven. Set temperature to 400 degrees, and cook until tender, about 1 hour. Set aside and allow to cool enough to handle.
Cut squash in half, scoop out seeds, discard. Scoop out flesh being careful to leave all the skin. Take the butternut squash flesh out and blend it until smooth, set aside.
In a large heavy bottomed Dutch oven, brown your sausage and your onion until cooked, then add your garlic and cook one more minute.
Add olive oil, carrots, and kale to your pot. Cook unit your kale turns a deeper green.
Add the bone broth, butternut squash puree, sage and orange juice. Bring to a simmer and cook for at least 15 minutes. Remove from heat and allow to cool slightly before serving. Enjoy!
We love to serve this stew with crusty sourdough bread or a slice of baguette. If you are feeling adventurous top with dried cranberries, or pepitas..