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This is a warming, hearty stew full of comfort and flavor, something to cook and eat on a cold, wet day like today. The winter wonderland that we have been enjoying for the past week is gone, only to be replaced by muddy, dirty, soggy weather, the kind of weather that makes me wish nothing more than to move to Australia or at least to not put one toe out of the house.
Well, as moving to Australia is out of the question, I have to be content with staying inside and getting busy in the kitchen where everything is dry and warm and, thank to this squash stew, incredibly well smelling.
The pumpkin season might have had his peak a few months ago, but you can still get the Hokkaidos and the butternuts just about anywhere, so I am taking advantage of it and cooking pumpkin/squash quite regularly, I just love them and anyway, we are not eating them at all in spring or summer so we might just OD on them now.
This stew is just lovely, you start eating and cannot stop filling your plate over and over again until it’s all gone. Might be because of the delightful sweetness of the squash or the sausage’s spiciness or the buttery softness of the beans or probably the combination of all these ingredients together. You just have to give it a try, I cannot imagine anyone not liking it.
You can use a can of cannellini beans for this or the same amount of cooked beans. I normally cook a big pot of beans, use some of them immediately and freeze the rest for purposes like this one.