Savory Fall Stew

INGREDIENTS

• 2 tablespoons olive oil
• 12 ounces hot Italian sausage, cut into small chunks
• 12 cipollini onions (pearl onions can be substituted), peeled
• 1 1/2 cups crushed tomatoes
• 3 cups homemade or low-sodium chicken stock, skimmed of fat
• One 1/2-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano
• One 2 1/2-pound butternut squash, peeled, seeded, and cut into 1-inch chunks
• 3 carrots, peeled and cut into 1/2-inch pieces
• 3 parsnips, peeled and cut into 2-inch-long sticks
• 1 fennel bulb, trimmed and cut into 1/4-inch-thick slices
• 12 brussels sprouts, trimmed and cut in half
• 2 teaspoons salt
• 1/8 teaspoon freshly ground black pepper