Recipe By Chef John
Rating
Published Jul 9th
Prep 20m Cook 40m Additional - Ready In 60m
Servings 4 servings Calories 600.9

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.

Recipe 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
  • 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.

Nutrition Facts

  • Calories 600.9
  • Carbohydrate 50.6 g
  • Cholesterol 66.4 mg
  • Fat 36.1 g
  • Fiber 7.5 g
  • Protein 22 g
  • Saturated Fat 11.7 g
  • Sodium 1146.1 mg
  • Sugar 7 g

Chef's Notes

If you're going low-carb, potatoes are optional; but this stew is 10 to 15 times better with the potatoes.

Reviews

  1. We made this stew tonight for dinner. We used spicy sausage and stuck pretty close to the original recipe. Added yellow and red bell peppers for some color. It was fantastic! Very flavorful and hearty. Served it hot with garlic bread and drizzled parmesan cheese. This stew is a keeper! YUM! Thank you Chef John!!
  2. Easy!! I used kielbasa and omitted jalapenos, tossed in a good amount of red pepper flakes. Made this twice in the last month. My coworker loved after she tried mine, so she made her own batch and shared it with the office. This one is a great crowd pleaser!
  3. This is delicious! I made it with chicken sausage and it turned out sooo good! I also put it over rice and absolutely loved it! I will definitely make this again
  4. my hubby said this was ok. I added some white beans and red navy beans.
  5. I browned the sausage and onions in bacon grease. Added all ingredients plus carrots, smoked hatch chili pepper and coriander to the slow cooker on low for 8 hours.
  6. I have made this several times and it always comes out tasting very good. There is a lot of chopping with this recipe and I recommend you get everything cut up before you start cooking. I do not have the the knife skills a pro has so it takes me an hour to get everything - Read more ...
  7. Delicious just as written. I added a can of Great Northern Beans because beans just seem to beg to be added. KEEPER!
  8. I made this last night with leftover squash from my CSA box. It was so good! I didn't have crushed tomatoes so I used stewed. I also used a red pepper in place of Jalapeno because it's what I had on hand. Lastly I added in some purple carrots. Such a great and easy soup!
  9. Delicious! Amazing flavor for only needing 30 minutes to cook. Bought the veggies at Pike Place Market and made this as a special treat for my girlfriend--it was her first day at a new job. Was surprised the summer squash didn't disintegrate after 30 minutes of simmering but it was a-ok...nice and chunky and hearty. - Read more ...
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