Butternut Squash and Sausage Stew

Preheat oven to 180ºC (360ºF).

Heat butter and the olive oil in a large cast iron pan or another ovenproof pan. Cook sausage pieces for a couple of minutes. Add onions and garlic and cook briefly. Add squash cubes, mix everything well, and add vinegar, chopped tomatoes, beans, vegetable stock, sugar, sage, bay leaves and salt and pepper to taste. Bring to a boil.

Place the pan in the oven and cook for about 40–45 minutes until squash is soft. Adjust taste with more salt and pepper if necessary.

Chop the parsley and sprinkle it over the stew. Serve with some chunks of crusty bread.