non-stick cooking spray
1  small onion, chopped
6  cloves garlic, minced
1  small fennel bulb, trimmed, cored, and thinly sliced (about 2 cups)
12 ounces acorn, butternut, or turban squash, seeded, peeled, and cut into 3⁄4-inch pieces
8 ounces fresh Brussels sprouts, trimmed and halved
1 can (14-ounce) vegetable broth
1/3 cup dry white wine or 1/3 cup apple juice
2 tablespoons snipped fresh sage or 1 teaspoon dried sage, crushed
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1  medium tart apple, cored and coarsely chopped (about 1 cup) or 6 dried apricots, quartered
1 can (15-ounce) red kidney beans, rinsed and drained
1 tablespoon sherry vinegar or 1 tablespoon balsamic vinegar
1 tablespoon honey
 salt
 ground black pepper

Lightly coat an unheated 4-quart Dutch oven with non-stick cooking spray. Preheat Dutch oven over medium heat. Add onion and garlic to Dutch oven; cook and stir for 5 minutes. Add fennel, squash, Brussels sprouts, broth, wine or apple juice, sage, and rosemary. Bring to boiling; reduce heat. Cover and simmer about 8 minutes or until vegetables are almost tender.

Add apple or apricots. Cover and cook about 3 minutes more or just until sprouts are tender. Add beans, vinegar, and honey; heat through. Season to taste with salt and pepper.

To serve, ladle stew into bowls.