Butternut Squash And Sausage Stew

• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 7 ounces, weight Pork Sausage, Cut Into Fairly Small Pieces
• 2 Medium Onions, Chopped
• 2 cloves Garlic, Chopped
• 1-3/4 pound Butternut Squash, Peeled, Cut Into 2cm Or 3/4-inch Cubes
• 2 Tablespoons Sherry Vinegar
• 1 can (14 Oz. Size) Chopped Tomatoes
• 7 ounces, weight Cooked (or Canned) Cannellinni Beans, Drained
• 1 cup Vegetable Stock
• 2 Tablespoons Brown Sugar
• 2 leaves (large) Sage, Finely Chopped
• 2 Bay Leaves
• Salt And Pepper
• 1 bunch Parsley (small)
• Fresh, Crusty Bread To Serve

1. Preheat oven to 180u0b0C (360u0b0F).
2. Heat butter and the olive oil in a large cast iron pan or another ovenproof pan. Cook sausage pieces for a couple of minutes. Add onions and garlic and cook briefly. Add squash cubes, mix everything well, and add vinegar, chopped tomatoes, beans, vegetable stock, sugar, sage, bay leaves and salt and pepper to taste. Bring to a boil.
3. Place the pan in the oven and cook for about 40-45 minutes until squash is soft. Adjust taste with more salt and pepper if necessary.
4. Chop the parsley and sprinkle it over the stew. Serve with some chunks of crusty bread.

butter, olive oil, sausage, onions, garlic, butternut, sherry vinegar, tomatoes, cannellinni, vegetable stock, brown sugar, bay leaves, salt, parsley, crusty bread

Taken from tastykitchen.com/recipes/soups/butternut-squash-and-sausage-stew/ (may not work)