This is a recipe from the cookbook "Simply in Season." It is a favorite at my house in the fall and winter when we have winter squash from the garden to eat up. Though the title calls for pumpkin, any winter squash variety will work, in the photo here I used acorn squash.
My children are not a fan of spicy, so I leave out the hot chili peppers when cooking, and then my husband and I season our servings to taste with hot sauce.
2-3 cups pumpkin or butternut squash (peeled and chopped in 1-inch pieces)
1 onion (chopped)
hot chili peppers (chopped) or hot pepper sauce to taste.
In large saucepan saute in 2T oil until onion is translucent. Cover and cook until pumpkin is cooked, 10 minutes
1 cup chicken, beef, or vegetable broth
Add and cook for 10 minutes
1 cup browned sausage
salt and pepper to taste
Add and cook uncovered until liquid is absorbed. Serve with rice or noodles.