Pre-heat oven to 400.
In a Dutch oven or cast iron skillet with lid (12 inch), heat one tablespoon of oil over medium-high heat. Sear the chicken sausage for 3 minutes per side to brown. Remove from pan, cool, slice and set aside. Note: the chicken sausage will not be cooked through entirely.
Add the remaining tablespoon of oil to the pan with the leeks and a pinch of salt. Sauté for 3-4 minutes to soften. Add the sliced chicken sausage, squash, turnips, rutabaga, sweet potato, broth and herbs. Season with salt and pepper and stir to combine.
Cover and bake for 30-40 minutes or until root vegetables are tender. Remove the pan from the oven and stir in the white beans. Top the mixture with parmesan cheese and broil for 3-5 minutes to brown the cheese and heat through the beans.
Meet Katie Cavuto, MS, RD a Featured Registered Dietitian, Chef and Mom
A Philadelphia-based registered dietitian and wellness advocate, Katie believes that health is about more than what you eat. She aims to inspire people to live well through messages of self-love, food enjoyment, mindfulness and sustainable, conscious living. Katie appears in regular nutrition and cooking segments on local and national TV. Her writing and recipes have been showcased nationally in O, the Oprah Magazine, Family Circle and more. Katie is the dietitian for the Philadelphia Flyers and Phillies and was awarded Philadelphia Magazine’s “Best of Philly” in 2009, 2010, 2012 and 2014. Her first cookbook is being published by the American Diabetes Association in late summer of 2016. For recipes and wellness tips visit her blog www.nourishbreathethrive.com