Butternut Squash Stew

• Lbs Butternut Squash (cubed)
• 1.5 Lbs Baby Red Potatoes, skins on (cut into bite size pieces)
• 1 Medium Sweet Onion (chopped)
• 2 Cups Sweet corn (Fresh or frozen)
• 2 Cups Tomatoes (diced)
• 2 Cups Cabbage or Cauliflower Greens (chopped)
• 1 Lb Sweet Italian or Country Sausages (Uncooked, cut into bite size pieces)
• 1 Lb Chicken or Turkey Breast (Uncooked, cut into bite size pieces)
• 2 Tbsp Extra Virgin Olive Oil
• 1 Cup White Cooking Wine
• 2 Sprigs of Fresh Rosemary or 4 sprigs of Fresh Thyme (omit if desired)
• 1/8 Tsp Nutmeg or 1/2 Cup Spiced Apple Cider (or more to taste)
• 1/2 Tsp Kosher Salt (more or less to taste)
• 1/4 Tsp Coarse Ground Black Pepper
• 1 Large Can (49.5 oz.) of Chicken or Turkey Broth
• *If more liquid is needed during cooking, I recommend adding more broth.
• **You will need an immersion blender or at least a potato masher and a 6 Qt stock pot with lid.

1. Add broth, wine, squash, nutmeg (or spiced cider), olive oil, salt and pepper to 6Qt pot.
2. Cover and boil 15-18 minutes or until Squash is soft (mushy even).
3. Remove from heat...
4. Use immersion blender until you achieve a smooth consistency. If using a potato masher, crush squash as fine as possible.
5. Add sausage and rosemary (or thyme), cover and bring it back to a boil, reduce heat to medium...cook for 15 minutes.
6. Add all remaining ingredients, cover and cook for 20 minutes or until chicken is fully cooked and the potatoes are soft.
7. Remove from heat, let stand 5 minutes with lid off...SERVE

butternut, red potatoes, sweet onion, sweet corn, tomatoes, cabbage, sweet italian, chicken, olive oil, white cooking wine, rosemary, nutmeg, kosher salt, ground black pepper, chicken, if, will

Taken from www.epicurious.com/recipes/member/views/butternut-squash-stew-50153478 (may not work)