Fall Crockpot Dinner Recipes: Easy Tuscan

Ingredients

• 5 lbs (680 g) Mild or Hot Italian Sausage, removed from casing
• 1 large (approx. 200 g) Yellow Onion, diced
• 4 cloves Garlic, minced
• 1 (28 oz / 794 g) can Crushed Tomatoes, undrained
• 4 cups (950 ml) Chicken or Vegetable Stock, low-sodium preferred
• ½ cup (120 ml) Dry White Wine or Apple Cider (Optional, for deglazing)
• 1 teaspoon Dried Sage
• 1 teaspoon Dried Thyme
• 2 Bay Leaves
• 1 tablespoon Kosher Salt, divided
• ½ teaspoon Black Pepper, freshly ground
• 4 cups (approx. 700 g) Butternut Squash, peeled and diced into 1-inch cubes
• 2 cups (100 g) Fresh Kale or Spinach, lightly packed
• 1 tablespoon Apple Cider Vinegar (or balsamic)
• Fresh Parsley or Basil, chopped (For garnish)