This Squash and Sausage Stew Makes the Perfect Supper

Edited By: Sheldon O'Riley

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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!

Summer Squash and Sausage Stew Recipe (Serves 4)

Ingredients

• 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

Directions

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