Summer Squash and Sausage Stew

Summer Squash and Sausage Stew

Made  times
Chef John 22849

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 612 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 612 kcal
  • 31%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1866 mg
  • 75%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


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



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 ...

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...

It was so good and easy i added zucchini and the squash and zucchini are fresh from my garden this is a definitely have to try so making this again XD

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

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 squa...

Great recipe!

Delicious recipe! I thought we liked things spicy, but 1/2 CUP diced jalapeno for 4 servings? Whew! We couldn't have eaten it that way! I skipped the jalapenos completely and used 1/4 t. cayenne...

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

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

From around the web