Summer Squash and Sausage Stew

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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 601 Calories

Ingredients

• 2 teaspoons olive oil
• 3 cloves garlic, minced
• 1 large onion, diced
• salt and freshly ground black pepper to taste
• 1 pound andouille sausage, sliced
• 1 pinch cayenne pepper, or to taste
• ½ cup diced jalapeno chile pepper
• 3 cups chicken broth, or as needed
• 1 cup crushed tomatoes, such as San Marzano
• 1 ½ pounds Yukon Gold potatoes, peeled and quartered (Optional)
• ¼ cup chopped Italian parsley
• 2 teaspoons freshly shredded Parmesan cheese, or to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.