Sausage, Butternut Squash and Veggie Cassoulet

I'm always impressed by a dish that has a ton of veggie and tastes so good.  Joanne put vegetarian sausage in her cassoulet and I wasn't even sure that I wanted any sausage. I was thinking about just putting some large butter beans and keeping it meatless.  Chickpeas would have been good too.  In the end, I did happen to have some sausage in the refrigerator that I threw in.  It's really up to you, vegetarian or not. You really can't go wrong here.

Sausage & Veggie Cassoulet
Adapted from Eats Well with Others

1 large butternut squash, peeled and diced
12 oz. sausage links, cut into coins (feel free to use vegetarian if you'd like)
1 tbsp. minced garlic
1 large onion, chopped
2 carrots, cut into chunks
2 zucchini, cut into coins or moons
Salt and pepper
28 oz. canned diced tomatoes
1/4 cup chopped parsley
1 tsp. dried thyme
1 tsp. oregano
1 can white beans, drained and rinsed
Pinch of cayenne

Line a baking sheet with parchment paper.  Spread butternut squash on baking sheet, spray with cooking spray and then sprinkle with salt and pepper. Roast for 30 - 40 minutes or until fork tender.

In the meantime, heat about a tablespoon of oil in a pan and add the sausage coins, turning as needed until the pieces are deeply browned on all sides about 5 - 10 minutes.  Remove from pan.

Reduce heat to medium and add the garlic, onions, carrots and zucchini.  Sprinkle wit salt and pepper.  Cook until starting to soften, about 5 minutes.  Add the canned tomatoes and the liquid along with the sausage and herbs.  Bring to a boil.  Add the beans and bring to a boil again.  Reduce the heat so that the mixture bubbles gently but continuously.  Cook for about 20 minutes.

Add the butternut squash into the mix.  Simmer for a couple of minutes and taste and adjust seasoning.

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