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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 12 oz. hot Italian sausage (cut into small chunks)
- 12 onions (cipollini, pearl onions can be substituted, peeled)
- 1 1/2 cups crushed tomatoes
- 3 cups low sodium chicken stock (or homemade, skimmed of fat)
- 0.5 oz. fresh herbs (bundle of, such as rosemary, thyme, or oregano)
- 2 1/2 lb. butternut squash (peeled, seeded, and cut into 1-inch chunks)
- 3 carrots (peeled and cut into 1/2-inch pieces)
- 3 parsnips (peeled and cut into 2-inch-long sticks)
- 1 fennel bulb (trimmed and cut into 1/4-inch-thick slices)
- 12 Brussels sprouts (trimmed and cut in half)
- 2 tsp. salt
- 1/8 tsp. ground black pepper (freshly)
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