This stew is a meal in itself and especially appealing on chilly evenings. The recipe comes from Deborah Christakos, whose business, Cooking From Scratch, offers hands-on cooking classes to individuals and groups in the Pioneer Valley. Deb began her career under the tutelage of chefs at such renowned New York restaurants as the Union Square Café and The Mark Hotel, then studied at the École Superiéure de Cuisine Française-Ferrandi in Paris, and in an apprenticeship in Mougins, France. After that, she worked as a chef in restaurants in New York, Boston, and San Francisco; she now lives in Northampton. More information about her classes: www.cookingfromscratch.info
Ingredients
4 oz. bacon or pancetta
1 stalk celery
1 carrot
1 medium onion
6 peeled garlic cloves
1 28-oz. can plum tomatoes
2 tbsp. olive oil
6 links Italian poultry sausage
2 tbsp. flour
1 lb. peeled, cubed butternut squash
1 tsp. sage, chopped finely
1½ tsp rosemary, chopped finely
2 cups chicken broth
2 15 oz. cans white beans, drained and rinsed
Salt, pepper to taste
2 cups sauteed spinach, drained (optional)
¾ cup grated Parmigiano Reggiano
To make:
Roughly chop together pancetta, celery, carrot, onion, and 1 garlic clove. Drain tomatoes and reserve the juice. Slice tomatoes and set aside.
Heat olive oil in a large sauté pan or Dutch oven over medium heat. Brown sausages, 2 minutes each side. Add chopped vegetables (but not tomatoes) and pancetta; cook until vegetables are softened, about 6-8 minutes. Sprinkle with the flour and mix well.
Add squash, sage, rosemary, tomatoes, remaining garlic cloves, reserved tomato juice, and chicken broth, and bring to a simmer. Season with salt and pepper, cover and simmer 30 minutes, or until squash is barely tender. Add beans and cook 20 minutes. Remove sausages, cut into 1-inch pieces, and return to pot.
Stir in spinach, if using, and serve with a generous sprinkle of Parmigiano. Serves 6
