This text is part of the special Pleasures notebook
A slow-cooked dish combining squash and Italian sausage: perfect for these cool fall days!
Servings: 6 to 8
Preparation: 25 minutes
Cooking time: 1 hour 05 minutes
Freezes
Ingredients
2 tbsp. tablespoon (30 ml) vegetable oil
2 cups (500 ml) diced carrots
1 ½ cups (375 ml) chopped onion
2 cloves of garlic, chopped
40 g (¼ cup/60 ml) gluten-free and dairy-free chorizo, finely diced
8 gluten-free and dairy-free Italian sausages (approximately 800 g or 1 ¾ lb)
⅓ cup (80 mL) fresh cilantro sprigs (or parsley sprigs), finely chopped
1 C. teaspoon (5 ml) dried oregano
1 C. teaspoon (5 ml) paprika
½ tsp. teaspoon (2.5 ml) cumin
1 can of 796 ml whole tomatoes
1 ½ cups (375 ml) gluten-free beer
1 cup (250 ml) chicken broth
2 tbsp. tablespoon (30 ml) tomato paste
2 cups (500 ml) cubed potatoes
2 cups (500 ml) cubed Quebec butternut squash
½ tsp. teaspoon (2.5 ml) salt
Pepper, to taste
Fresh cilantro, chopped to garnish
Avocado, cubed, for garnish (optional)
Preparation
1. In a large Dutch oven, over medium heat, brown the carrots, onion, garlic and chorizo in oil for about 8 minutes, stirring often.
2. Add the sausage meat (remove the casings first), breaking it up with a wooden spoon for about 5 minutes, over medium-high heat.
3. Add the coriander stalks, oregano, paprika and cumin and sauté for another minute.
4. Stir in the tomatoes, beer, broth, tomato paste, potatoes and butternut squash, salt and pepper and bring to a boil.
5. Reduce the heat and simmer for about 50 minutes, covered, until the vegetables are tender.
This content was produced by the Special Publications team at Duty, relating to marketing. The writing of the Duty did not take part.