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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

600.9 calories; protein 22g 44% DV; carbohydrates 50.6g 16% DV; fat 36.1g 56% DV; cholesterol 66.4mg 22% DV; sodium 1146.1mg 46% DV. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/31/2013
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! Read More
(7)

Most helpful critical review

Rating: 3 stars
03/02/2017
my hubby said this was ok. I added some white beans and red navy beans. Read More
(2)
61 Ratings
  • 5 star values: 52
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/31/2013
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! Read More
(7)
Rating: 5 stars
07/10/2018
This is delicious! I made it with chicken sausage and it turned out sooo good! I also put it over rice and absolutely loved it! I will definitely make this again Read More
(4)
Rating: 5 stars
08/09/2013
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! Read More
(4)
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Rating: 4 stars
02/10/2016
I browned the sausage and onions in bacon grease. Added all ingredients plus carrots, smoked hatch chili pepper and coriander to the slow cooker on low for 8 hours. Read More
(3)
Rating: 5 stars
08/11/2014
Delicious just as written. I added a can of Great Northern Beans because beans just seem to beg to be added. KEEPER! Read More
(2)
Rating: 3 stars
03/02/2017
my hubby said this was ok. I added some white beans and red navy beans. Read More
(2)
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Rating: 5 stars
09/01/2015
I have made this several times and it always comes out tasting very good. There is a lot of chopping with this recipe and I recommend you get everything cut up before you start cooking. I do not have the the knife skills a pro has so it takes me an hour to get everything chopped and sliced. But the result is well worth the effort. Enjoy. FYI - Use your large stew pot because this make a lot more than 4 servings. In my opinion it makes 8 to 10 servings. Read More
(2)
Rating: 5 stars
04/01/2019
We made this stew tonight for dinner. We used spicy sausage and stuck pretty close to the original recipe. Added yellow and red bell peppers for some color. It was fantastic! Very flavorful and hearty. Served it hot with garlic bread and drizzled parmesan cheese. This stew is a keeper! YUM! Thank you Chef John!! Read More
(1)
Rating: 5 stars
08/01/2018
Easy!! I used kielbasa and omitted jalapenos tossed in a good amount of red pepper flakes. Made this twice in the last month. My coworker loved after she tried mine so she made her own batch and shared it with the office. This one is a great crowd pleaser! Read More
(1)