Description
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.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 4