Autumn Bean & Brussels Sprouts Stew

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