Sausage and Butternut Squash Stew
A cozy fall stew with smoked sausage, butternut squash, tomatoes, and corn. Hearty, colorful, and full of flavor.
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.
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