Ingredients:

  • 5 lbs (680 g) Mild or Hot Italian Sausage, removed from casing
  • 1 large (approx. 200 g) Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 (28 oz / 794 g) can Crushed Tomatoes, undrained
  • 4 cups (950 ml) Chicken or Vegetable Stock, low-sodium preferred
  • ½ cup (120 ml) Dry White Wine or Apple Cider (Optional, for deglazing)
  • 1 teaspoon Dried Sage
  • 1 teaspoon Dried Thyme
  • 2 Bay Leaves
  • 1 tablespoon Kosher Salt, divided
  • ½ teaspoon Black Pepper, freshly ground
  • 4 cups (approx. 700 g) Butternut Squash, peeled and diced into 1-inch cubes
  • 2 cups (100 g) Fresh Kale or Spinach, lightly packed
  • 1 tablespoon Apple Cider Vinegar (or balsamic)
  • Fresh Parsley or Basil, chopped (For garnish)

Instructions:

  1. Sear the Sausage: Heat a large skillet over medium-high heat. Add the sausage meat and break it up. Cook until deeply browned and caramelized. Drain off most excess fat, reserving about 1 tablespoon.
  2. Sauté Aromatics: Add the diced onion to the sausage in the skillet and cook for 3-5 minutes until softened. Stir in the minced garlic, dried sage, and thyme, cooking for 1 minute until fragrant.
  3. Deglaze (Optional): Pour in the wine or cider and scrape up any lovely brown bits stuck to the bottom of the pan. Cook until the liquid has reduced by half.
  4. Combine Ingredients: Transfer the seared sausage and aromatics mixture into the slow cooker basin.
  5. Add Main Ingredients: Add the diced butternut squash, crushed tomatoes, chicken stock, bay leaves, 1 teaspoon of salt, and pepper. Stir thoroughly to combine everything.
  6. Slow Cook: Cover the crockpot. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. The dish is done when the butternut squash is fork-tender and the sauce has thickened slightly.
  7. Adjust Seasoning: Remove and discard the bay leaves. Stir in the tablespoon of apple cider vinegar (your secret weapon for brightness!). Taste and adjust salt and pepper as needed.
  8. Add Greens: Stir in the fresh kale or spinach until wilted (this usually takes 5-10 minutes in the hot stew).
  9. Serve: Ladle the supper into bowls, garnishing generously with fresh parsley or basil.