Sausage with Butternut Squash & Cannellini Beans

Recently, I found a recipe on Pinterest that intrigued me. It was from Heather's French Press. It's a lovely recipe as is but I made a few changes so I thought I'd share them with you. I made it for my family and all of us loved it! The girl and I maybe loved it more. It was garlicky, a bit spicy, and very juicy. Mmm.


2 cups diced butternut squash
1/2 medium onion, diced
2 cloves garlic, minced
1.5 tsp. kosher salt
1/2 tsp. pepper
pinch of red pepper flakes
2 T. olive oil
1 package Italian sausage links
1 bunch rainbow chard
1 - 15 oz can cannellini beans, drained and rinsed
1 cup dry white wine 


Pre-heat the oven to 425 degrees. Combine the squash, onion, garlic, salt, pepper,red pepper flakes, and chard. Toss with the olive oil. Arrange in a large baking pan or dutch oven. Add the cannellini beans, and top with the sausage links. Pour the wine over the top. I used cooking wine as I had it on hand but in the future I would use a cheap, but nice bottle of dry white wine. Bake for 30-35 minutes or until the sausages are browned and cooked through.

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