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.
If you’ve ever planted squash, you know that there’s no
stopping this force of nature once it starts producing. Just a single row of
plants will yield enough for you, your immediate family, your extended family,
your secret second family, your neighbors, traveling salesmen, and anyone else
who happens to cross your path.
stopping this force of nature once it starts producing. Just a single row of
plants will yield enough for you, your immediate family, your extended family,
your secret second family, your neighbors, traveling salesmen, and anyone else
who happens to cross your path.
Far from simply hiding the humble vegetable, this recipe
lets the squash be the star. As long as you follow my pleas to let everything
get nice and soft and tender, a very fine bowl of food awaits you and your
crusty hunk of bread. I hope you give this a try soon. Enjoy!
lets the squash be the star. As long as you follow my pleas to let everything
get nice and soft and tender, a very fine bowl of food awaits you and your
crusty hunk of bread. I hope you give this a try soon. Enjoy!
Ingredients for 4 portions:
2 tsp olive oil
1 pound Andouille sausage, or other spicy, smoked sausage
1 large onion, diced
3 cloves minced garlic
1 cup crushed tomatoes
3 cups chicken broth, or as needed
2 pounds summer squash, cut in 1-inch pieces
1 1/2 pounds Yukon gold potatoes, cut in 2-inch chunks
1/2 cup diced green pepper
1/2 cup diced green pepper
1 tsp salt, plus more to taste
1/4 cup chopped Italian parsley
grated parmesan cheese, optional
grated parmesan cheese, optional
This recipe has already been read 468 times!