New England 'halloween' Witches Stew

Photo: Amber H.

Ingredients

A good quality EVOO

1 head of garlic wrapped in tinfoil and drizzled with EVOO

2 small white sweet onions

small button mushrooms

1 pound of spicy chicken sausage

1 quart organic, low sodium chicken broth

1/2 quart whole milk

1/2 quart 2%% milk

1 handful of coarsely torn up basil

1/2 Palmful Merkén (or crushed red pepper, paprika,& chili powde

1 acorn squash

1 butternut squash

4 small yukon gold potatoes (preferably from Maine)

Salt& Pepper

Preparation

Cut the acorn and butternut squash in half lengthwise, scoop out seeds, and drizzle with EVOO. Stab the potatoes with a fork. Wrap the garlic in tinfoil and drizzle some EVOO inside. Roast your squash, potatoes, and garlic in the oven at 375 degrees for 40 minutes. Set aside to cool. Once it cools cut up the potatoes and squash into medium sized squares.

In a large stockpot under medium high heat, sauté onions, mushrooms, chicken sausage, basil, and merkén in EVOO for 10 minutes.

Turn heat down to medium and add your chicken broth and milk. Add the diced up potatoes, squash, and roasted garlic. Add more merkén, salt, pepper, and EVOO as desired.

Let all the flavors steep on low heat for an hour or until your home smells of the stew.

A perfect hearty meal for a cozy Friday night watching the leaves fall...