Clay Pot Winter Squash

Clay Pot Winter Squash

Serves 6


2 pounds winter squash, peeled, seeded, and chopped into 1-inch pieces

1/2 large onion, diced

3 cloves garlic, minced

2 cups giant Cuzco corn (you can find frozen in Hispanic markets)

1 cup golden raisins or other dried fruit

2 large fresh sausages, sliced

1/2 cup white wine

1/2 cup olive oil

2 tablespoons brown sugar, plus more to sprinkle on toward end of baking

1 tablespoon fresh sage leaves

1/2 teaspoon salt

ground pepper to taste

Combine all the ingredients and mix well. Add to 3-quart stoneware pot and cover. Place the pot in the middle rack of the oven. Turn on oven to 375˚ (it's important not to preheat the oven; you want to gently warm the clay pot or else it will crack when exposed to high heat). Bake for about an hour and a half. Open the lid and use a fork to determine if the squash is cooked through. If so, sprinkle the mixture with brown sugar and let cook another 15 minutes uncovered. Remove from oven and serve.