Autumn Ragout

Gluten Free
Dairy Free
Health score
41%
Autumn Ragout
40 min.
6
326kcal

Suggestions


As the leaves begin to change and the air turns crisp, there's nothing quite like a warm, hearty dish to celebrate the flavors of autumn. Our Autumn Ragout is a delightful blend of seasonal ingredients that not only warms the soul but also caters to those seeking gluten-free and dairy-free options. This vibrant dish features the sweet, nutty taste of butternut squash paired with the aromatic essence of fennel and fresh sage, creating a symphony of flavors that dance on your palate.

Adding a touch of savory goodness, apple chicken sausage brings a hint of sweetness and depth to the ragout, making it a satisfying main course for lunch or dinner. With cannellini beans providing a creamy texture and a boost of protein, this dish is both nutritious and filling. Ready in just 40 minutes, it’s perfect for busy weeknights or a cozy gathering with friends and family.

Whether you’re looking to impress your guests or simply enjoy a comforting meal at home, this Autumn Ragout is sure to become a favorite in your recipe repertoire. So, gather your ingredients and let the aromas of fall fill your kitchen as you create this delicious, wholesome dish that embodies the spirit of the season!

Ingredients

  • tablespoons olive oil 
  • 1.5 cups onion chopped
  • cups butternut squash cubed peeled seeded ()
  • 1.5 cups fennel bulb chopped (1 large bulb)
  • 12 oz mild chicken sausage 
  • cup chicken broth (from 32-oz carton)
  • 15 oz cannellini beans rinsed drained canned
  • teaspoons sage fresh finely chopped
  • 0.5 teaspoon salt 
  • 0.5 teaspoon pepper 
  • leaves sage fresh

Equipment

  • frying pan

Directions

  1. In 12-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 5 minutes, stirring occasionally, until tender.
  2. Add the squash and fennel. Cook 10 minutes, stirring occasionally, until fennel is golden brown.
  3. Cut each sausage in half lengthwise, then into 1/2-inch pieces.
  4. Add sausage and broth to squash mixture.
  5. Heat to boiling; reduce the heat to low. Cover; cook 10 minutes, stirring occasionally, until vegetables are tender.
  6. Stir in beans, chopped sage, salt and pepper. Cook 2 to 3 minutes longer or until thoroughly heated.
  7. Garnish with sage leaves.

Nutrition Facts

Calories326kcal
Protein18.54%
Fat41.03%
Carbs40.43%

Properties

Glycemic Index
22.5
Glycemic Load
4.86
Inflammation Score
-10
Nutrition Score
21.944782697636%

Flavonoids

Eriodictyol
0.23mg
Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
2mg
Kaempferol
0.26mg
Myricetin
0.01mg
Quercetin
8.17mg

Nutrients percent of daily need

Calories:325.53kcal
16.28%
Fat:15.53g
23.9%
Saturated Fat:2.79g
17.42%
Carbohydrates:34.43g
11.48%
Net Carbohydrates:27.67g
10.06%
Sugar:5.66g
6.29%
Cholesterol:40.81mg
13.6%
Sodium:939.56mg
40.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.79g
31.58%
Copper:4.33mg
216.6%
Vitamin A:10153.12IU
203.06%
Manganese:0.82mg
40.99%
Vitamin C:25.96mg
31.47%
Fiber:6.76g
27.04%
Potassium:813.83mg
23.25%
Folate:84.77µg
21.19%
Iron:3.73mg
20.73%
Vitamin E:3.06mg
20.42%
Vitamin K:21.39µg
20.37%
Magnesium:78.54mg
19.63%
Vitamin B1:0.19mg
12.95%
Vitamin B6:0.26mg
12.78%
Calcium:127.68mg
12.77%
Phosphorus:120.1mg
12.01%
Vitamin B3:1.47mg
7.37%
Zinc:1.1mg
7.34%
Vitamin B5:0.61mg
6.1%
Vitamin B2:0.09mg
5.16%
Selenium:2.12µg
3.03%