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Squash and Sausage Stew

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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

Canned crushed tomatoes - 1 cup

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:

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