2 small fennel bulbs, cored and sliced roughly
2 small onions, cut into half moons
1 clove of garlic, sliced
1 small butternut squash, seeded, peeled and cut into ~2 inch pieces
1 small acorn squash, seeded, peeled and cut into ~2 inch pieces
1 can canellini beans
1/4 vermouth
1 cup vegetable stock
4 sage leaves
1/4 teaspoon hot pepper flakes
salt, pepper
olive oil

3 Italian fennel sausages, blanched and fried. (optional)

In a large pot, Saute the garlic lightly in olive oil until it's fragrant.
Add the fennel and onion and saute over a low heat until soft and translucent.
Add the vermouth, and allow to evaporate.
Add the squash, sage, and stock. Increase to medium and cover.
Cook until squash is just under done (~15 minutes).
Add the canned beans, and return to heat uncovered for ~5 minutes.
Season with salt and pepper.

I added cooked sausages to half of this dish because the person I cook for most often is a little suspicious of vegetarian dishes. They add a nice spiciness and some texture, but I don't think they are necessary. It works as a veg dish.

Except, the flavour palate is incomplete. This is missing a bottom note. I think adding some arugula at the very end would take care of it. I'd also replace the vermouth with madeira to get a more earthy flavour.

In non-veg options, I think you could add a couple slices of heavily smoked bacon (cut into small pieces) with the onions and fennel to add depth.

I'll make it again, and tinker with it a little bit.

8 roma tomatoes
1 bunch rapini
2 cloves garlic, sliced
1/2 cup white wine
1/2 teaspoon red pepper flakes
olive oil
salt
1 package tagliatelle or other dried pasta

Preheat oven to 325.
Quarter tomatoes and drizzle lightly with olive oil and salt.
Roast (in a single layer) for 1.5 to 2 hours

Cut the rapini into bite sized pieces, discarding the bottom 3 inches of stalk
Blanche the rapini lightly in a salted boiling water. Set aside.

While pasta is cooking, in a large frying pan gently saute the garlic in some olive oil (2T)
Add the rapini, white wine, and red pepper flakes.
Continue to saute, over high heat, stirring frequently.

Toss the tomatoes, the rapini mixture with the cooked pasta.
Add olive oil to coat, and salt to taste.