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Squash and Sausage Stew

This simple squash and sausage stew makes for the perfect summer supper. It’s very comforting, quick to make, full of flavor, and helps to solve a problem that has existed since neighbors started planting gardens – what to do with all that extra squash!

Prep Time 1 hour
Serves: 4
Difficulty Level: Low
Squash and Sausage Stew
Ingredients for Summer Squash and Sausage Stew:
Olive oil - 2 tsp.
Sausage - 1 Ibs (sliced)
Large onion - 1 (diced)
Garlic - 3 cloves (minced)
Chicken broth - 3 cups
Jalapeño - 1/2 cup (chopped)
Squash - 2 Ibs (trimmed and cut into chunks)
Yukon gold potatoes - 1 1/2 Ibs (peeled and quartered)
Salt - to taste
Ground black pepper - to taste
Cayenne pepper - 1 pinch
Parsley - 1/4 cup (chopped)
Method of preparing the Summer Squash and Sausage Stew:
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Cook the sausage slices until they begin to brown, 3-4 minutes.
  3. Add the onion, reduce heat to medium and cook until the onions become translucent - about 5 minutes.
  4. Stir in the garlic and cook until fragrant, 30-60 seconds.
  5. Add the chicken broth, crushed tomatoes, and jalapeno peppers – stir to combine.
  6. Bring the mixture to a simmer. Gently stir in the squash and potatoes into the mixture. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper.
  7. Simmer the stew, uncovered, until the potatoes and squash are tender, 30-35 minutes. Stir in the parsley. Adjust the levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls and sprinkle with Parmesan cheese.
Source: Allrecipes.com
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