|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 151g||55%|
|Dietary Fiber 36g||130%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy baked stew dish is a delicious combination of fall flavors. The butternut squash and apples are delicious together, and combining them with baked beans and sausage is nothing short of amazing.
Spicy baked beans are called for in this recipe but feel free to use your family's favorite barbecue-style baked beans. If you would like to change it up a bit, replace the spicy sausage with about 6 to 8 strips of cooked diced bacon or about 1 1/2 cups of diced ham. See the variations below the recipe for more ideas.
- 1 medium butternut squash, about 2 pounds
- 2 large apples, Granny Smith or golden delicious
- 2 medium sweet onions, coarsely chopped
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 4 tablespoons extra-virgin olive oil, divided
- 12 to 16 ounces smoked sausage, such as andouille or kielbasa, thinly sliced
- 2 cans (22 to 28 ounces) spicy baked beans, your favorite
- 1/4 cup brown sugar, packed
- 1 can (15 to 16 ounces) baby lima beans or pinto beans, drained and rinsed
- 1 can (15 to 16 ounces) black beans, drained and rinsed
- 1/3 cup barbecue sauce, or to taste
Heat the oven to 375 F. Line a large rimmed baking sheet or roasting pan with foil.
Peel the butternut squash with a vegetable peeler; slice it lengthwise and scoop out the seeds. Cut the squash into 1/2 inch cubes.
Peel and core the apples and dice.
Combine the squash, apples, and chopped onions in a food storage bag or large bowl. Add the black pepper, cinnamon, and salt; toss to blend. Add 3 tablespoons of olive oil and toss to coat thoroughly.
Arrange the squash mixture in the baking pan and bake for about 30 to 40 minutes, or until the squash is tender.
Meanwhile, heat 1 tablespoon of olive oil a stockpot or Dutch oven; add the sliced sausage and cook, stirring, for about 5 to 7 minutes, or until lightly browned.
Add the baked beans and drained canned beans to the sausage and blend well. Bring to a simmer. Reduce heat, cover the pan, and simmer for 10 to 15 minutes. Taste and add barbecue sauce, as desired.
Stir the roasted squash mixture into the beans and sausage and stir gently to blend. Bring the mixture back to a simmer.
Serve the dish with hot freshly baked cornbread or cornbread muffins.
- Cut a large green bell pepper into 1-inch pieces or strips and add to the butternut squash mixture. Roast along with the vegetables and continue with the recipe.
- Replace the butternut squash with pumpkin, Hubbard squash, or another winter squash.