Sausage and Butternut Squash Stew
A cozy Southern-style stew with smoked sausage, tender butternut squash, tomatoes, and corn—warm, hearty, and full of flavor.
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.
What You’ll Like About This 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.
Ingredient Notes
- Smoked sausage: Use mild or spicy; the sausage adds flavor to the whole pot.
- Butternut squash: Adds sweetness and heartiness—fresh or pre-diced both work.
- Onion and celery: Classic aromatics that build the stew’s base flavor.
- Flour: Creates a light thickening for the broth.
- Broth or stock: Vegetable or chicken stock both work well.
- Diced tomatoes: Add acidity and body to the stew.
- Lima beans or green beans: Choose whichever you prefer—both add color and protein.
- Corn: Fresh, frozen, or canned all work.
- Paprika: Sweet paprika adds warmth without heat.
- Hot sauce or cayenne: Optional, for a spicy kick.
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.
Tips for Sausage and Butternut Squash Stew
- Cut the squash into evenly sized pieces so it cooks uniformly.
- Use pre-cut squash to save time on prep.
- Add more broth if you prefer a soupier consistency.
- Stir gently to avoid breaking up the tender squash.
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
Ingredients
- 1 tablespoon olive oil
- 12 ounces smoked sausage, spicy or mild, sliced into 1/2-inch rounds
- 1 1/2 to 2 cups butternut squash, diced
- 1 cup onion, chopped
- 1/2 cup celery, thinly sliced
- 1 tablespoon flour
- 1 cup vegetable broth, or chicken stock
- 1 14.5-ounce can tomatoes, diced
- 1 cup baby lima beans , frozen, or cut frozen green beans
- 1 cup corn, 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
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
