Summer Squash and Sausage Stew Recipe - Allrecipes.com
Summer Squash and Sausage Stew  Recipe
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Summer Squash and Sausage Stew
This simple summer stew stars squash and smoky andouille sausage. See more
  • READY IN 1 hr

Summer Squash and Sausage Stew

Recipe by  

"This simple squash and sausage stew represents my idea of the perfect summer supper. It's very comforting, relatively fast, wonderfully flavorful, and helps solve a problem that's existed since neighbors started planting gardens: what to do with all that squash! Serve it with a big slice of crusty bread for dipping into the broth."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Heat olive oil in a large pot over medium-high heat; cook sausage slices until they begin to brown, 3 to 4 minutes. Add onion, reduce heat to medium, and cook until onion becomes translucent, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add chicken broth, crushed tomatoes, and jalapeno pepper; stir to combine.
  2. Bring mixture to a simmer; gently stir squash and potatoes into mixture. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper.
  3. Simmer stew, uncovered, until potatoes and squash are tender, 30 to 35 minutes. Stir in Italian parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls; sprinkle with Parmesan cheese.
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Footnotes

  • Cook's Note:
  • If you're going low-carb, potatoes are optional; but this stew is 10 to 15 times better with the potatoes.
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Reviews More Reviews

Jul 31, 2013

Delicious! Amazing flavor for only needing 30 minutes to cook. Bought the veggies at Pike Place Market and made this as a special treat for my girlfriend--it was her first day at a new job. Was surprised the summer squash didn't disintegrate after 30 minutes of simmering but it was a-ok...nice and chunky and hearty. While the stew was simmering we had a little caprese-style salad--sliced heirloom tomatoes with fresh basil, balsamic vinegar, and oil on top. Altogether it was an easy dinner that won me major points!

 
Aug 09, 2013

I made this last night with leftover squash from my CSA box. It was so good! I didn't have crushed tomatoes so I used stewed. I also used a red pepper in place of Jalapeno because it's what I had on hand. Lastly, I added in some purple carrots. Such a great and easy soup!

 

22 Ratings

Jun 27, 2014

AWESOME! Best stew I have ever tasted! Used turkey sausage to cut down on fat. Was fabulous!

 
Oct 02, 2013

This is amazing. Even my 2 year old said it was "lishus" (delicious)! There's so much flavor and its super hearty. I followed the recipe exactly as it states only I didn't have a summer squash so I used a winter squash with my zucchini. I would definitely recommend putting the potatoes in it, it really added a lot to the texture. If you want more of a soup I would probably leave them out. This is going to be made repeatedly in this house FOR SURE!

 
Aug 13, 2014

Yum I doubled this for the freezer and I also have tried it with sausage crumbles. So good!

 
Aug 11, 2014

Delicious just as written. I added a can of Great Northern Beans because beans just seem to beg to be added. KEEPER!

 
Jul 24, 2014

This was FANTASTIC! I big hit with me and my coworkers! What a great and DIFFERENT way to use Summer Squash. Thanks so much!

 
Dec 18, 2013

This is so good! I followed everything exactly, except added in some chopped carrots that I had sitting in the fridge. I love the hearty, homey stew flavors this brought my family. My dad hates most vegetables, but he ate most of the pot! Thank you!

 

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Nutrition

  • Calories
  • 612 kcal
  • 31%
  • Carbohydrates
  • 51.4 g
  • 17%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 36.5 g
  • 56%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 1963 mg
  • 79%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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