Butternut Squash and Italian Sausage Stew
Keeping up with Mrs. Smith
Keeping up with Mrs. Smith
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Ingredients

  • 20 minutes
  • 3 uncooked
  • 2-3 large
  • 1 more
  • 6 cups of
  • 1 teaspoon of both salt and pepper
  • 4.5 from 2 reviews Butternut Squash and Italian Sausage Stew Print Prep time 1 hour Cook time 30 mins Total time 1 hour 30 mins Author: Mrs. Smith Serves: 8 You Will Need
  • 2 Tablespoons olive oil 1 large onion, diced 3 large garlic cloves, grated 2 cups cubed, roasted butternut squash (about ½ a medium squash) 3 hot or sweet Italian sausage links 6 cups roasted chicken broth 2-3 large handfuls of kale Parmesan cheese shavings Instructions Cut up one medium butternut squash into cubes. Toss squash with a couple tablespoons olive oil and a sprinkle of salt and pepper on a sturdy baking sheet. Roast squash for an hour or so at 425˚ until caramelized. minutes before the squash is done, place 3 uncooked Italian sausage links on a foil-lined baking sheet and place in the oven on a rack below the squash. While the squash and sausage cook, heat 2 tablespoons olive oil in a large pot over medium heat. Toss in one large, diced onion and saute until soft, about 7 minutes. Next, toss in 2-3 large, grated garlic cloves and cook 1 more minute. Pour in 6 cups of roasted chicken broth and a bay leaf along with 1 teaspoon of both salt and pepper. Cover pot halfway with a lid and bring to a boil. Once the squash is done, scoop 2 heaping cups of it into the pot. Allow the remaining squash to cool and freeze for another creation. Slice up the sausage and add to the pot. Cover pot and cook another 5 minutes. Remove bay leave and throw in a couple handfuls of pre-washed kale or spinach, stir to mix and cover pot with lid. Turn off heat and allow kale to wilt. Serve with crusty bread and Parmesan shavings 3.4.3177

Instructions

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