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Sausage, Potato & Squash One Pot Sauté

featuring DHC Núñez de Prado Extra Virgin Olive Oil

INGREDIENTS (serves 4)

  • 1 tablespoons DHC Núñez de Prado Extra Virgin Olive Oil, divided
  • 1 pound kielbasa or artisan sausages, about 4
  • 1/2 cup onion, chopped
  • 2 cups Yukon gold or red potatoes, diced into 1/2 inch pieces
  • 2 cups butternut, acorn or other winter squash, peeled, seeded and diced into 1/2 inch pieces
  • 1 cup red bell pepper, diced into 1/2 inch pieces
  • 2 teaspoons fresh thyme leaves, roughly chopped or 1/2 teaspoon dried thyme
  • 1/2 teaspoon fennel seeds, crushed
  • Salt and pepper to taste
  • 1 cup chicken broth

DIRECTIONS

Heat 1 teaspoon of the olive oil in a heavy pan or casserole dish. Brown sausages in the oil, then remove and set aside.

Heat remaining oil and add the onion. Cook over medium heat for about 3 minutes until the onion begins to soften. Add potatoes and cook for 10 more minutes, stirring occasionally.

Stir in the squash, red bell pepper, thyme and fennel seeds. Season with salt and pepper before adding the chicken broth. Bring to a simmer, then reduce heat, cover and cook for 15 minutes.

Slice sausages into thirds. Add to the vegetables and cook until sausages are hot and the vegetables are tender, about 5 more minutes.

 

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Tips:
  • We recommend using sausages labeled "fully cooked." If using fresh, uncooked meats, allow extra time during the browning stage to ensure sausage is thoroughly cooked.
  • Many grocers offer winter squash that is already peeled, cut and diced. If manually preparing the squash, a potato peeler is an easy way to cut away the skin.