You may also like
Categories:
butternut squash olive oil sausage yellow onion garlic kosher salt freshly ground black pepper red potatoes caraway seeds tomatoes water baby spinach
Viewed: 19 - Published at: 5 years agoIngredients
- 1 (1-pound) butternut squash
- 1 tablespoon olive oil
- 12 ounces fresh Bratwurst Sausage (about 3 sausages; see What to Buy note)
- 1 medium yellow onion, medium dice
- 4 medium garlic cloves, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 10 ounces red potatoes, large dice
- 3/4 teaspoon caraway seeds
- 1 (28-ounce) can diced tomatoes and their juices
- 3 cups water
- 6 ounces baby spinach
Method
- Prepare the squash: Peel off the skin with a vegetable peeler.
- Trim the top and bottom.
- Cut the neck from the bulb of the squash.
- Halve each piece lengthwise and scrape out the seeds.
- Cut the squash into 1-inch cubes and set aside.
- Heat the oil in a large saucepan or Dutch oven over medium heat.
- When it shimmers, add the sausage and cook, turning occasionally, until well browned all over, about 15 to 20 minutes.
- Remove to a plate and set aside.
- Return the pan to medium heat, add the onion and garlic, and season with salt and pepper.
- Cook, stirring occasionally, until golden brown, about 10 minutes.
- Add the squash and potatoes and cook until the potatoes are just starting to brown, about 5 minutes.
- Stir in the caraway and cook until fragrant, about 30 seconds.
- Add the tomatoes, their juices, and water and bring to a boil.
- Reduce the heat to low and simmer until the vegetables are fork tender, about 45 minutes to 1 hour.
- Slice the reserved sausage into 1/2-inch rounds and add it to the pan along with the spinach.
- Cook until the sausage is heated through and the spinach is wilted, about 2 minutes.
