Recipe: Beans, Winter Squash and Sausages

Serves 4.

Note: This makes a hearty weeknight dinner that's easily multiplied to feed a crowd. Leftovers are delicious topped with poached or fried eggs. From Beth Dooley.

• 8 Italian sausages (sweet or hot), about 2 lb.

• 1 tbsp. olive oil

• 1 small butternut squash, peeled, seeded and cut into 1/2-in. pieces

• 2 garlic cloves, chopped

• 1/2 c. white wine, beer or water

• Splash of red wine vinegar, taste

• Chopped parsley for garnish

Directions

Prick each sausage in several places with the tip of a sharp knife. Film a large skillet with the oil. Put the sausages in 1 layer in the skillet and set over medium-high heat. Cover and cook, turning frequently, until the sausages are done (165 degrees on an instant-read meat thermometer) about 10 minutes.

Add the squash, garlic and wine (or beer or water) to the pan, cover, reduce the heat, and continue cooking, stirring occasionally, until the squash is tender, about 4 to 7 minutes.

To cook dried cannellini beans: Remove and discard any small stones from the beans and rinse well. Place the beans in a bowl and cover with water by 3 inches and soak overnight. Drain the beans and place in a medium pot. Cover the beans with 2 inches of water and add a small quartered onion and bay leaf. Set over high heat, bring to a boil, skim off any foam on the surface. Reduce the heat and simmer until the beans are tender, about 1 hour. Discard the onions and bay leaves and season with salt and pepper. A half-pound dried beans yields 3 cups cooked. Store cooked beans in a covered container in the refrigerator.

Nutrition information per serving:

Calories750Fat49 gSodium1,240 mg

Carbohydrates38 gSaturated fat17 gTotal sugars6 g

Protein39 gCholesterol94 mgDietary fiber10 g