Butternut Squash and Sausage Chili

  • Servings: 4


1 pound bulk sweet Italian sausage (or if you can only find sausage links, cut the casings and squeeze out the sausage meet before cooking
1 tablespoon finely chopped fresh sage leaves
1 15-ounce can cannellini beans, rinsed and drained
1 12-ounce package frozen butternut (or winter) squash puree, thawed
1 cup chunky-style chipotle salsa
1 ½ cups water
1 3.5-ounce package goat cheese, crumbled



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