Pumpkin, Sausage & Brown Rice Stew

Ingredients

• 1-2 Sugar Pumpkins roasted to make 4 cups purée
• 1 lb sweet or mild Italian Sausage
• 1 cup uncooked Brown Rice
• 1 medium yellow onion
• 4 cups beef broth + 1 cup for rice
• 1 tsp Sea salt
• 1 tsp Paprika
• 1 tsp Garlic Powder
• 1 tsp White Pepper
• 1 tsp Dried Thyme
• 1/4 tsp Ghost pepper flakes or crushed red pepper for less spice
• 3'' sprig fresh rosemary
• 2 bay leaves
• 1 sprig sage (optional)

Directions

1. Homemade pumpkin purée (I do this the day before)
2. Roast a sugar pumpkin or 2 depending on size (the goal is to get 4 cups of purée) - scoop out seeds and strings. Cut into 3-4” wide slices. Brush with olive oil sprinkle with salt and pepper and roast face up at 400 deg F for 35-45 minutes until fork tender. Let cool and scrape flesh from skins. Use food processor or blender to purée. Keep covered in fridge up to 5 days. Leftovers can be frozen and used for muffins, breads, pies, lattes etc.
3. Soup
4. Cook 1 cup brown rice in beef broth. (2 cups cooked)
5. Brown and breakup 1 lb mild or sweet Italian sausage. Remove sausage from skillet leaving grease. (Alternate option - use sliced andouille)
6. Roughly chop a medium yellow onion. Use sausage grease to sauté / caramelize onion.
7. Mix 4 cups pumpkin purée and 4 cups beef broth until consistency is even in a crock pot.
8. Add spices.
9. Stir well.
10. Mix in sausage, rice and onions and stir.
11. Place 2 bay leaves and a 3” spring of fresh rosemary (and sage if desired) on top and cook on low for 4-6 hours.
12. Remove bay leaves and rosemary before serving
13. Jar and freeze leftovers
14. Suggestion: top with baguette chips or other stale bread, sliced green onions and a sprinkle of cheese of your choice.