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tablespoons olive oil
cups chopped onions
cups cubed (1/2 inch) seeded peeled butternut squash
cups chopped fennel bulb (1 large bulb)
package (12 oz) apple chicken sausage
cup Progresso™ chicken broth (from 32-oz carton)
can (15 oz) Progresso™ cannellini beans, drained, rinsed
teaspoons finely chopped fresh sage leaves
Additional fresh sage leaves, if desired
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.
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.
Stir in beans, chopped sage, salt and pepper. Cook 2 to 3 minutes longer or until thoroughly heated. Garnish with sage leaves.
For a fun holiday presentation, transfer ragout to individual ramekins.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Starch; 1 Vegetable; 1 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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