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!
Ingredients for Summer Squash and Sausage Stew:
Method of preparing the Summer Squash and Sausage Stew:
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Heat the olive oil in a large pot over medium-high heat.
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Cook the sausage slices until they begin to brown, 3-4 minutes.
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Add the onion, reduce heat to medium and cook until the onions become translucent - about 5 minutes.
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Stir in the garlic and cook until fragrant, 30-60 seconds.
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Add the chicken broth, crushed tomatoes, and jalapeno peppers – stir to combine.
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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.
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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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