⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 480 minutes

Total Time: 525 minutes

🍽 Ingredients

• 1 pound Italian sausage
• 1 medium Onion
• 1 (15 ounce) can or 2 cups cubed fresh pumpkin Pumpkin
• 1 (14.5 ounce) can Diced tomatoes
• 1 cup Chicken broth
• 1 teaspoon Dried sage
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

📖 Instructions

1. First things first, grab your 6-quart slow cooker and give it a quick rinse. We don't want any surprises lurking in there!
2. Next up, let's prep those delicious sausages! Remove the casings (if necessary) and chop them into bite-sized pieces. About 1-inch pieces should do the trick. Dont' worry about being perfect here, rustic is good!
3. Now, heat up a large skillet over medium heat. Add the chopped sausage and cook, breaking it up with a wooden spoon, until it's nicely browned. This step adds so much flavor!
4. While the sausage is sizzling away, let's prep the veggies. Peel and chop one medium onion into roughly 1/2-inch pieces. You can cry a little, it's okay, I do too.
5. Once the sausage is cooked through and nicely browned, remove it from the skillet and set it aside. You can leave a little bit of the rendered fat in the skillet for extra flavor; just be mindful not to have too much
6. Add the onion to the skillet and cook, stirring occasionally, until it softens a bit and becomes translucent. About 5-7 minutes should do the job. Don't burn it!
7. Time to add the pumpkin! If you used canned pumpkin, you don't have to do anything other than opening the can. If you're using fresh pumpkin, make sure it's peeled, seeded, and cut into 1-inch cubes before adding it to the slow cooker. I prefer the fresh one, but canned is great in a pinch!
8. Now, for the delicious part! Transfer the cooked sausage and sauteed onions to your slow cooker. Add the cubed pumpkin, 1 (14.5 ounce) can of diced tomatoes (undrained!), 1 cup of chicken broth (or vegetable broth for a vegetarian option), 1 teaspoon of dried sage, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything to combine.
9. Give your slow cooker a lid and set it to low. Let it simmer happily for 6-8 hours, or until the pumpkin is nice and tender, and the flavors have melded beautifully. If you are in a rush, use high for about 3-4 hours, but keep an eye on it.
10. Once everything is cooked through and you've got a lovely, creamy stew, grab a spoon and give it a taste. Adjust the seasonings to your liking, adding more salt, pepper, or sage as needed. Taste is key!
11. Serve hot and enjoy! I recommend serving it with crusty bread for dipping or alongside a simple green salad for a complete meal. This is always a huge hit with my family, especially during fall. It’s so comforting and delicious!

📝 Notes

• For a spicier kick, add a pinch of red pepper flakes.
• Adjust the amount of broth to achieve your desired consistency.
• Feel free to experiment with different herbs and spices to personalize the flavor!