Sausage and Butternut Squash Stew
This hearty sausage and butternut squash stew is perfect for chilly fall evenings. It’s made with smoky sausage, sweet squash, and a medley of vegetables like corn, tomatoes, and baby lima beans. The result is a colorful, satisfying stew that’s both comforting and nutritious. You can start with a fresh squash or use pre-cut cubes to make prep even easier. Serve it with warm cornbread or crusty bread for a complete, cozy meal.
This sausage and butternut squash stew is a bowl of cozy fall comfort. It’s loaded with smoky sausage, sweet squash, and hearty veggies that come together in a flavorful broth with a hint of paprika and spice.
The preparation is simple, and you can use either fresh or frozen squash, depending on what you have available. The stew simmers gently on the stovetop, making it a great option for a slow afternoon or a relaxed weeknight dinner. Just add some cornbread or crusty bread, and you’re all set.
❤️ Why You’ll Love This Butternut Squash and Sausage Stew
Full of fall flavor. Sweet squash and smoked sausage are a perfect match.
Easy and flexible. Use fresh, frozen, or pre-cut squash to save time.
Hearty and satisfying. Packed with vegetables and protein for a full meal.
One-pot simplicity. Everything comes together in a single pot for easy cleanup.
How to Make Sausage and Butternut Squash Stew
- Brown the sausage in olive oil, then cook the onion and celery until tender.
- Stir in the flour to make a quick roux and cook for 2 minutes.
- Add the broth, tomatoes, and beans, then bring to a boil and simmer.
- Add the squash, corn, and seasonings, then simmer until the squash is tender.
- Adjust the seasoning with hot sauce or cayenne, and serve with your favorite bread.
Recipe Variations
- Make it spicier. Use hot smoked sausage and add more cayenne for a kick.
- Add greens. Stir in chopped kale or spinach at the end for extra color and nutrition.
- Switch the beans. Use green beans, chickpeas, or white beans if preferred.
- Try a different squash. Acorn or kabocha squash can be used as a substitute for butternut squash.
- Go vegetarian. Omit the sausage and use extra beans or plant-based sausage.
Serving Suggestions
- Serve with cornbread, biscuits, or crusty bread for dipping.
- Pair with a simple green salad for a balanced meal.
- Add a dollop of sour cream or a sprinkle of cheese on top.
- Offer hot sauce on the side so everyone can add as much or as little as they prefer to suit their taste.
How to Store and Reheat
Refrigerate. Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze. Freeze the stew in portions for up to 2 months. Thaw in the refrigerator before reheating.
To Reheat. Warm the stew in a saucepan over medium-low heat, adding a splash of broth or water if needed. Stir occasionally until heated through.
Sausage and Butternut Squash Stew
A cozy fall stew with smoked sausage, butternut squash, tomatoes, and corn. Hearty, colorful, and full of flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 to 6 1x
- Category: Stew, Smoked Sausage
- Method: Stovetop
- Cuisine: Southern
Ingredients
- 1 tablespoon olive oil
- 12 ounces spicy or mild smoked sausage, sliced into 1/2-inch rounds
- 1 1/2 to 2 cups diced butternut squash
- 1 cup chopped onion
- 1/2 cup thinly sliced celery
- 1 tablespoon flour
- 1 cup vegetable broth or chicken stock
- 1 can (14.5 ounces) diced tomatoes
- 1 cup frozen baby lima beans or cut frozen green beans
- 1 cup corn kernels, canned and drained or frozen, thawed
- 1/2 teaspoon kosher salt and a dash of pepper, or to taste
- 2 teaspoons sweet paprika
- hot sauce or a dash of cayenne pepper, to taste
Instructions
- Sauté the sausage and aromatics. Heat the olive oil in a large Dutch oven or kettle over medium heat, and cook the sausage in the olive oil until lightly browned. Add the chopped onion and celery and continue cooking until the onion is translucent.
- Make the roux. Stir in flour until well blended. Cook for about 2 minutes, stirring constantly.
- Add the stock, tomatoes, and beans. Stir in vegetable or chicken stock, tomatoes, and lima beans. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes.
- Simmer with the remaining vegetables. Add the squash and corn to the stew along with salt, pepper, and paprika. Cover and continue cooking for about 30 minutes, or until squash is tender. Add hot sauce, as desired, and serve with cornbread.
Nutrition
- Serving Size:
- Calories: 639
- Sugar: 10.4 g
- Sodium: 1791.5 mg
- Fat: 49.8 g
- Carbohydrates: 27 g
- Fiber: 4.8 g
- Protein: 23.1 g
