Roasted Squash, White Bean and Sausage Stew

May 5, 2009 Edible Boston

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In this recipe the roasted squash, the cooked beans and the seared sausages are added to the stew at the end allowing their individual flavors to stand out. Vary the recipe by adding winter greens at the end to round out the dish.

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by Joan MacIsaac

Makes 8 to 10 servings

2 cups dry Northern white beans or Cranberry beans (aka Roman beans), rinsed, soaked overnight and drained

6 cups water

1 bay leaf

Pinch salt

1 medium butternut squash, peeled and seeded

1 Tablespoon olive oil

Sprinkle salt and pepper

1½ Tablespoons olive oil

1 pound chicken sausage

2 onions, peeled and diced

2 celery ribs, diced

6 cloves garlic, peeled and sliced thin

1½ Tablespoons fresh thyme, chopped

½ Tablespoon fresh sage, chopped

3 quarts chicken stock, preferably homemade

2 teaspoons salt

1 teaspoon cracked black pepper

Optional: 4 cups spinach, kale or chard

1. Place beans, water, bay leaf and salt in a medium saucepan; bring to a boil over medium-high heat. Once the beans come to a boil, reduce the heat to a simmer and use a wide-mouthed ladle to skim any foam that accumulates on the top. Continue cooking the beans until they are just soft enough to mash with a fork, about 40 minutes. Drain the beans and reserve about ½ cup of the liquid and let cool. Set aside 2 cups of the cooked beans for finishing the stew.

2. Place the remaining beans in the bowl of a food processor with ¼ cup of the bean liquid. Puree the beans until smooth, using more reserved liquid if necessary. Transfer the bean puree to a small bowl and set aside.

3. Preheat the oven to 400 degrees. Cut the squash into 1- to 1½-inch cubes. Toss the squash with the olive oil, salt and pepper. Lay the squash on sheet pans and roast for 30 to 40 minutes or until the squash begins to lightly brown but are still holding their shape.

4. Slice the sausage into ½-inch rounds.

5. Heat a large heavy-bottomed soup pot on medium-high heat and add the olive oil. Add the sliced sausage and brown for 3 minutes. Flip to the reverse side and brown for 2 minutes. Remove the sausage with a slotted spoon and set aside.

6. To the same soup pot add the onions and celery. Cook on medium until the onions and celery have softened, about 4 minutes. Add the garlic, thyme and sage and continue cooking for 2 to 3 minutes. Add the chicken stock and the bean puree, stir and bring the stew base to a boil. Reduce the heat to low and use a wide mouthed ladle to skim the foam that accumulates on the surface. Continue cooking the base for 8 minutes.

7. Add the reserved cooked beans, roasted squash and sliced sausage. Bring the stew to a boil and let simmer for 3 to 4 minutes to bring the flavors together. Add salt and pepper as needed. Add optional greens and serve.