Summer Squash and Sausage Stew

Name: Summer Squash and Sausage Stew
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
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; 0.5 cup diced jalapeno chile pepper; 2 pounds assorted summer squash, such as zucchini or yellow crookneck - trimmed and cut into chunks; 1.5 pounds Yukon Gold potatoes, peeled and quartered; salt and freshly ground black pepper to taste; 1 pinch cayenne pepper, or to taste; 0.25 cup chopped Italian parsley; 2 teaspoons freshly shredded Parmesan cheese, or to taste

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

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.

Nutrition Facts (per serving)

601	Calories
36g	Fat
51g	Carbs
22g	Protein

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.