Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium heat and brown 300 grams of crumbled Italian sausage, breaking it apart with a spoon, then remove the sausage and set aside.

3. 3

   In the same skillet, add another 1 tablespoon of olive oil and sauté 1 large yellow onion for 5 minutes until softened, then add 3 minced cloves of garlic and cook for 1 minute more until fragrant.

4. 4

   Deglaze the skillet with 1 cup of dry white wine, scraping up any browned bits from the bottom, and let it simmer for 2 minutes.

5. 5

   Combine the browned Italian sausage, sautéed onion and garlic mixture, 1.5 kg of cubed butternut squash, 2 cups of vegetable broth, 2 sprigs of chopped fresh rosemary, and 1 tablespoon of chopped fresh sage in a large clay pot, stirring well to combine, and season with salt and freshly ground black pepper to taste.

6. 6

   Cover the clay pot and bake for 60 minutes, then uncover and bake for another 30-40 minutes or until the butternut squash is tender and the sauce has thickened.

7. 7

   Stir in 0.5 cup of grated Parmesan cheese before serving.