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 with dietary preferences, being both gluten-free and dairy-free. This vibrant dish features tender butternut squash, savory apple chicken sausage, and creamy cannellini beans, all simmered together in a fragrant broth infused with fresh sage.

In just 40 minutes, you can create a satisfying meal that serves six, making it perfect for family gatherings or cozy dinners with friends. The combination of sweet and savory flavors, along with the delightful textures of the vegetables and sausage, will have everyone coming back for seconds. Plus, with only 326 calories per serving, you can indulge without the guilt!

Whether you're looking for a comforting lunch, a main course for dinner, or a dish to impress your guests, this Autumn Ragout is sure to become a favorite in your recipe collection. So, gather your ingredients and get ready to enjoy a taste of fall in every bite!

Ingredients

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

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%