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This Squash and Sausage Stew Makes the Perfect Supper

 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!
Summer Squash and Sausage Stew Recipe (Serves 4)
Summer Squash and Sausage Stew Recipe
• 2 teaspoons olive oil
• 1 pound andouille sausage, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 cups chicken broth, or as needed
• 1 cup crushed tomatoes
• ½ cup jalapeno chili peppers, diced
• 2 pounds assorted summer squash, trimmed and cut into chunks
• 1 ½ pounds Yukon Gold potatoes, peeled and quartered
• Salt and pepper, to taste
• 1 pinch cayenne pepper, to taste
• ¼ cup chopped Italian parsley
• 2 teaspoons freshly shredded Parmesan cheese


1. Heat the olive oil in a large pot over a 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 Italian parsley. Adjust the levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls and sprinkle with Parmesan cheese.

Source: allrecipes
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