Squash and Sausage Chili
1 pound bulk sweet Italian sausage
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
In a large, heavy-bottomed saucepan, over medium-high heat, cook the sausage and fresh sage – breaking up the pieces of sausage as it cooks into small, bite-sized pieces. Cook the pork completely through until browned and no pink remains. Drain the excess fat, leaving the cooked pork and sage in the saucepan.
Add the beans, squash, salsa and water to the saucepan with the cooked sausage and bring to a boil, stirring frequently. Once the chili comes to a boil, lower the heat and simmer uncovered for 10-15 minutes (again stirring frequently) until the chili thickens.
Ladle the chili into individual bowls and sprinkle with goat cheese. Serve immediately.