Bratwurst and Butternut Squash Stew

• 1 tablespoon olive oil
• 12 ounces fresh Bratwurst Sausage (about 3 sausages) or any flavorful sausage
  
• 1 medium yellow onion, medium dice
• 4 medium garlic cloves, thinly sliced
• 1 pound butternut squash, cut into 1-inch pieces
• 10 ounces red potatoes, large dice
• 3/4 teaspoon caraway seeds
• 1 (28-ounce) can diced tomatoes
• 3 cups water
• 6 ounces baby spinach

INSTRUCTIONS

1. Place oil in a large saucepan or Dutch oven over medium heat. When it shimmers, add sausage and cook, turning occasionally, until well browned all over, about 15 to 20 minutes. Remove to a plate and set aside.
2. Return the pan to the stove over medium heat, add onion and garlic, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until golden brown, about 10 minutes. Add squash and potatoes and cook until potatoes are just starting to brown, about 5 minutes. Stir in caraway and cook until fragrant, about 30 seconds.
3. Add tomatoes (with juices) and water and bring to a boil. Reduce heat to low and simmer until vegetables are fork tender, about 45 minutes to 1 hour. Slice reserved sausage into 1/2-inch rounds and add to the pan along with spinach. Cook until sausage is heated through and spinach is wilted, about 2 minutes.