Station 19 Sausage and Squash Stew
- 1 pound
Georgia apples, peel on, cored and chopped into 1-inch pieces
butternut squash, peeled and cut into 1-inch cubes
bunch kale leaves, chopped
red onion, chopped
32 ounce carton
sage leaves, chopped
red pepper flakes
Brown the Johnsonville sweet Italian sausage in a stock pot.
Toss onions and squash with olive oil and red pepper flakes.
When sausage is browned, drain off excess oil and add onions and squash to pot, stirring occasionally for 5 minutes.
Stir in sage leaves and apples. Add chicken stock and simmer for 15 minutes.
Add kale and simmer another 15-20 minutes until squash is tender
Add salt and peper for taste