Autumn Ragout

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  • 40 min prep time
  • 40 min total time
  • 11 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 3 Stir in beans, chopped sage, salt and pepper. Cook 2 to 3 minutes longer or until thoroughly heated. Garnish with sage leaves.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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