Autumn Ragout

Progresso® broth provides a simple addition to this wonderful ragout made using Progresso® beans, butternut squash and apple chicken sausage – a perfect holiday dinner!

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Servings 6

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ingredients 11
Prep Time 40 min
Total Time 40 min

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

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Directions

1 In 12-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Add the squash and fennel. Cook 10 minutes, stirring occasionally, until fennel is golden brown.
2 Cut each sausage in half lengthwise, then into 1/2-inch pieces. Add sausage and broth to squash mixture. Heat to boiling; reduce the heat to low. Cover; cook 10 minutes, stirring occasionally, until vegetables are tender.
3 Stir in beans, chopped sage, salt and pepper. Cook 2 to 3 minutes longer or until thoroughly heated. Garnish with sage leaves.