Autumn Ragout

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!

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serving Tip
For a fun holiday presentation, transfer ragout to individual ramekins.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 294
    • Total Fat 15g
      • (Saturated Fat 3g,),
    • Sodium 884mg;
    • Total Carbohydrate 30g
      • (Dietary Fiber 7g,
    • Protein 15g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1 Vegetable;
      • 1 Lean Meat;
      • 2 Fat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.