by Diana Rattray
Celebrate autumn with this wonderful butternut squash and sausage stew. The stew is colorful and delicious! A vegetable peeler makes peeling a butternut squash very easy. Frozen or packaged fresh butternut squash may be used as well.
PrintSausage and Butternut Squash Stew
Smoked sausages, butternut squash, corn, and tomatoes make this a fabulous stew for an autumn family lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 to 6 1x
- Category: Stew, Smoked Sausage
Ingredients
Scale
- 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
- Heat the olive oil in a large Dutch oven or kettle over medium heat, cook the sausage in olive oil until lightly browned. Add the chopped onion and celery and continue cooking until onion is translucent. Stir in flour until well blended. Cook for about 2 minutes, stirring constantly.
- 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.
- 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.
