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Autumn Ragout
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Prep Time:
40 minutes
Total Time:
40 minutes
Elevate ragout with Progresso® broth, beans, butternut squash, and apple chicken sausage for a festive meal.
Ingredients:
  • 3 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 4 cups cubed (1/2 inch) seeded peeled butternut squash
  • 1 1/2 cups chopped fennel bulb (1 large bulb)
  • 1 package (12 oz) apple chicken sausage
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
  • 4 teaspoons finely chopped fresh sage leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Additional fresh sage leaves, if desired
Instructions:
  • Heat oil in a 12-inch nonstick skillet over medium heat. Sauté onion for 5 minutes until tender. Stir in squash and fennel, and cook for 10 minutes until fennel is golden brown.
  • Halve each sausage lengthwise, then cut into 1/2-inch pieces. Mix sausage and broth into the squash mixture. Bring to a boil, then simmer on low heat. Cover and cook for 10 minutes, stirring occasionally, until vegetables are tender.
  • Add beans, chopped sage, salt, and pepper to the mixture. Allow it to cook for an additional 2 to 3 minutes until fully heated. Serve with a sprinkle of fresh sage leaves on top for an elegant touch.

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