A hearty autumn take on the Tuscan classic, with tender butternut squash, savory sausage, and beans.
Butternut squash, with its warm golden color and sweet, earthy flavor, is a harbinger of autumn’s approach. When it starts appearing in the markets, whether whole or already peeled and cubed, you know the season has arrived. Lately, I’ve been buying it pre-cut. I’ve peeled and chopped whole squash over the years, never losing a finger and it’s no easy task.
I’ve also grown tired of the usual autumn preparations. Creamy soups, ravioli, and simply roasted squash are all delicious, but I was ready for something different. So, when I visited my sister in New Hope, PA, earlier this month, we decided it was time to try something new for an upcoming family dinner.
New Hope and neighboring Lambertville, NJ, make for a wonderful autumn family visit. The two towns sit along the Delaware River, surrounded by the brilliant colors of fall. Everywhere you look, there’s another beautiful view, and each day seems to bring a different display of autumn color.
One of our outings took us to the charming town of Clinton, NJ. Situated along the South Branch of the Raritan River, Clinton is a small town with an artistic vibe, well worth a visit if you find yourself in the area. Our reason for going was actually a childhood memory. When I was around 10 years old, my family took my mother there for Mother’s Day. I still remember being fascinated by the Red Mill, the waterfall and by the restaurant’s menu, which featured what seemed to me at the time to be the most exotic dish imaginable: Chicken Cordon Bleu. Even at that age, I was already in love with food and cooking.
The Red Mill and scenery alone would have made the trip worthwhile, but we also enjoyed a visit to the contemporary Hunterdon Art Museum and a stroll through the town’s quaint shops. An unexpected highlight was running into our second cousin Christine, who owns two boutique shops in town. It had been nearly forty years since we had last seen her, making the encounter all the more special.
Back at my sister’s house, we planned the menu for the family dinner with my cousins and their families. The idea was to enjoy one of the last outdoor meals of the season before the colder weather set in. Michele’s partner, Jay, would be crafting pizzas in the pizza oven he built by hand. To compliment the pizzas, we needed a warm and comforting soup or stew. It seemed like the perfect opportunity to explore a unique and delicious way to use butternut squash.
After a spirited discussion, we settled on an adaptation of the Tuscan classic, ribollita. We both have made this hearty stew many times, and we decided to elevate it a bit. We added sautéed crumbled pork sausage to the mix and finished it with the delightful addition of roasted butternut squash. This combination created a warming hearty stew packed with flavors, making it a perfect accompaniment to the well-crafted pizzas from Jay’s oven.
Our approach was to brown the sausage first, then set it aside while the vegetables cooked. We returned it to the pot to simmer along with everything else, allowing the flavors to meld. Meanwhile, we roasted cubed butternut squash in olive oil, salt, and pepper until tender and lightly caramelized.
Once the stew had simmered and the beans were added, we adjusted the seasoning with salt, pepper, and a splash of red wine vinegar for brightness. The roasted squash went in just before serving, preserving its texture and allowing its sweetness to shine through. We finished each bowl with freshly grated Parmigiano-Reggiano and, as they say in Italian, “Ecco qua!”
If you’re looking for a different kind of hearty stew to enjoy on a cool autumn evening, give our recipe a try. It’s a delicious way to bring a little something new to the familiar flavors of ribollita.
Autumn Ribollita with Butternut Squash & Sausage
- Yield: Big pot of stew with 10-12 servings
Ingredients
- 2 lbs pork sausage, removed from casings
- Pinch red pepper flakes (optional)
- 1 leek
- 2 large onion, thinly sliced
- 3 garlic cloves, peeled and minced/pressed
- 2 bunches Tuscan/Lacinato kale, leaves stripped from the stems, sliced into 1-inch pieces and rinsed in a colander
- 1 cup dry red wine
- 1 28-can crushed tomatoes or peeled whole tomatoes crushed by hand
- 8 cups good quality chicken broth
- 2 15-oz cans cannellini beans drained and rinsed
- 2 dried bay leaves
- 1 piece Parmesan rind
- Small bunch parsley and thyme, tied with kitchen string
- 3–4 lbs peeled, cleaned and cubed butternut squash
- Freshly grated parmesan cheese (for servings)
Instructions
- In a large Dutch oven over medium-low heat, sauté the loose sausage until it browns and crisps, leaving no pink. Remove with a slotted spoon, reserving the rendered fat.
- Trim the tough green end of the leek and cut it lengthwise. Rinse between leaves to remove dirt. Cut each half down the center lengthwise and chop crosswise until the root is reached. Discard the root and tough pieces.
- Add a pinch of red pepper flakes to the Dutch oven and sauté the chopped leek with a pinch of salt until soft, partially covering it to allow them to “sweat.” Add the onions and repeat the process with a pinch of salt until they’re also soft. Add the garlic and sauté quickly until lightly browned. Add the kale and sauté until wilted. Deglaze the pan with the red wine and add the tomatoes and their juice.
- Cook over medium heat until the tomatoes soften and break apart. Add the stock and cooked sausage. Bring the stew to a boil, then reduce the heat to a simmer. Add the herbs and Parmesan rind. Cook for about 45 minutes until everything is well combined. Adjust the seasoning with salt, pepper, and a splash of red wine vinegar if the tomatoes are too sweet.
- Add the drained beans to the pot and stir to combine.
- Meanwhile, toss the butternut squash in olive oil, salt, and pepper. Place it on a sheet pan lined with parchment paper. Roast in a 400°F oven for 30-35 minutes, tossing once, until the edges are nicely browned.
- Before serving, taste the stew again and adjust the seasoning as needed. Gently stir in the roasted butternut squash.
- Serve the stew topped with Parmesan cheese.