Recipes Soups, Stews and Chili Recipes Stews Summer Squash and Sausage Stew 4.8 (66) 52 Reviews 19 Photos 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. Recipe by Chef John Updated on January 24, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 19 19 19 19 Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hrs Servings: 4 Yield: 4 servings Jump to Nutrition Facts 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, such as San Marzano ½ cup diced jalapeno chile pepper 2 pounds assorted summer squash, such as zucchini or yellow crookneck - trimmed and cut into chunks 1 ½ pounds Yukon Gold potatoes, peeled and quartered (Optional) salt and freshly ground black pepper to taste 1 pinch cayenne pepper, or to taste ¼ cup chopped Italian parsley 2 teaspoons freshly shredded Parmesan cheese, or to taste Directions 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. 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. I Made It Print Nutrition Facts (per serving) 601 Calories 36g Fat 51g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 601 % Daily Value * Total Fat 36g 46% Saturated Fat 12g 59% Cholesterol 66mg 22% Sodium 1146mg 50% Total Carbohydrate 51g 18% Dietary Fiber 8g 27% Total Sugars 7g Protein 22g Vitamin C 58mg 289% Calcium 97mg 7% Iron 3mg 16% Potassium 1087mg 23% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved