How to make it

  • Melt margarine in a large ovenproof Dutch oven over medium heat. Add 1 cup onion and garlic, and saute for 5 minutes.
  • Add Marsala (apple juice), parsley, 1/4 teaspoon thyme, 1/4 teaspoon pepper, basil, and tomatoes; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Spoon into a bowl; set aside.
  • Combine enough apple juice to cover squash and carrots in a sauce pan; bring to a boil, reduce heat and simmer partially covered for 30 minutes or until the vegetables are tender.
  • Combine the carrot-squash mixture with beans and add to tomato mixture.
  • Preheat oven to 350 degrees.
  • Rub chicken with 1/2 teaspoon thyme and 1/2 teaspoon pepper; set aside.
  • Cook bacon in a large nonstick skillet over medium-high heat until crisp, remove bacon from pan and set aside.
  • Add chicken (chop down as it cooks) and sausage to bacon drippings in pan; cook and remove individual pieces as they become well browned (I like my sausage with just a touch of burn to it), adding 1 cup of roughly chopped onion towards the end.
  • When chicken, sausage and onion are cooked; return to pan and add all prepared ingredients, stir to combine.
  • Cover and bake at 350 degrees for 1 hour
  • Uncover and bake an additional 30 minutes.
  • Add additional apple juice if a saucier dish is preferred.

Reviews & Comments 2

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    " It was excellent "
    hot_it_up ate it and said...
    I like chunky chunks.:)This sounds really good. Now I can finally use that can of northern beans I have had for ever. \0

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  • max_nutrition 8 years ago
    Note: When you try to attack your Acorn Squash do not think that you are going to be able to peel it. Cut it into wedges and slice the flesh away from the rind not the rind away from the flesh. Keep your squash chunks chunky !!
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