Butternut Squash & Sausage Stew

Butternut Squash & Sausage Stew

Butternut squash stew: master this hearty slow cooker recipe with savory sausage and tender vegetables. Perfect for a comforting family meal.

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Prep Time 30 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 30 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 medium butternut squash
• 2 tablespoons olive oil
• 3 white onions, halved or cut into wedges
• 16 ounces turkey or polish sausage, sliced into rounds
• 3 cups carrots, sliced or chopped
• 2 teaspoons dried thyme
• 1 teaspoon dried sage
• 3 cups beef broth, vegetable broth, or bone broth
• 1 tablespoon red wine vinegar
• 1-2 tablespoons tapioca flour, optional broth thickening agent

Method

 

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Slice the butternut squash lengthwise. Scoop out the seeds and pulp and discard them. Drizzle the flesh with 1 tablespoon of olive oil and place face down on the parchment-lined baking sheet. Roast for about 15-20 minutes.
2. While the butternut squash is roasting, to a large sauté pan add the onion wedges, sausage, and 1 tablespoon of olive oil to cover the bottom of the pan. Sauté for about 5-7 minutes.
3. Using a slotted spoon, transfer the ingredients from the sauté pan to a slow cooker. Stir in the carrots, dried thyme, dried sage, broth, and red wine vinegar. You can add sea salt and pepper now or wait until just before serving. Set the slow cooker to LOW for 6-8 hours.
4. Once the butternut squash is done roasting, then slice it and trim off the outer skin. Cut the butternut squash into 1-inch squares and transfer them to the slow cooker.
5. Once the Butternut Squash Sausage Stew is done, season with sea salt and coarse black pepper to taste and serve. Refrigerate leftovers in an airtight container and consume within about 3-4 days.

Notes

– Don’t skip roasting the squash first; it intensifies its sweetness and adds a depth of flavor that can’t be achieved by just boiling it in the slow cooker.
– If your stew needs a thicker consistency, create a slurry with the tapioca flour and a small amount of cold broth before stirring it into the hot stew to prevent lumps.
– For food safety, ensure any ground meat or sausage reaches an internal temperature of 160°F (71°C) before serving.
– Leftovers can be refrigerated in an airtight container for up to 3-4 days, or frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

• Don’t skip roasting the squash first; it intensifies its sweetness and adds a depth of flavor that can’t be achieved by just boiling it in the slow cooker.
• If your stew needs a thicker consistency, create a slurry with the tapioca flour and a small amount of cold broth before stirring it into the hot stew to prevent lumps.
• For food safety, ensure any ground meat or sausage reaches an internal temperature of 160°F (71°C) before serving.
• Leftovers can be refrigerated in an airtight container for up to 3-4 days, or frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

This butternut squash sausage stew is a guaranteed crowd-pleaser that delivers on flavor and comfort. Experiment with different types of sausage or a pinch of red pepper flakes for an extra kick. Enjoy!

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