1 tablespoon butter or olive oil
1 package organic chicken sausage, cut into 1" pieces
1 onion, peeled, thinly sliced
1 shallot, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
1 tablespoon chopped fresh sage or 1/2 teaspoon dried
1 medium butternut squash, peeled, seeds removed, cut into 1" pieces
1 tablespoon white wine vinegar
1 teaspoon sugar
1 15-ounce can chopped tomatoes
1 15-ounce can cannellini beans, drained, rinsed
16 ounces chicken stock
salt and freshly ground black pepper
Preheat the oven to 350F.
Heat the butter or oil in a large Dutch Oven or heavy pot over medium heat and sauté the sausages for 4-5 minutes, or until golden-brown all over.
Add the onion and shallots and sauté for three minutes, or until softened. Add the garlic and sage and cook for an additional three minutes, stirring well.
Add the squash and stir the mixture until well combined. Stir in the white wine vinegar.
Add the sugar, tomatoes, cannellini beans and stock and season, to taste, with salt (about 1/2 teaspoon) and freshly ground black pepper.
Bring the mixture to a boil, then transfer the casserole to the oven for one hour, or until the squash is tender.
To serve, ladle the casserole into bowls and sprinkle with the flatleaf parsley if desired.