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