It is officially stew season! Finally 🙏. I’m a huge stew person. Some people say soup season but I usually end up going the stew route: More yummy stuff, less liquid. This next recipe is definitely all about the yummy stuff. Spicy Autumn Sausage Butternut Squash Stew for the win!
It’s been a blustery few days here in the Pacific Northwest, and I’ve been loving every minute of it! I’m legitimately a pluviophile. The rain just makes me so happy! However, my love of the rain has gotten me into a smidge of trouble. You guys are going to think this is SO ridiculous, it’s embarrassing…I have to have one of those S.A.D lamps (Doctor’s orders) because my sunlight absorption is so pitifully low 🤣🤣. And not just in winter, like aaallll the time. Pretty much every time I sit here at my computer, I have to turn it on.
Eh well. Small price to pay for living in my favorite drizzly city.
Aaaanyway, the point of that tangent was this: rainy, windy, chilly weather equals stew weather. Nothing like a nice, warm bowl of stew when it’s pouring outside! For this particular recipe, I decided to combine my love of all things carbs, autumn, and spicy food. Ergo Spicy Autumn Sausage Butternut Squash Stew!
My absolute favorite thing about soups and stews? For the most part, they’re “one pot wonders”, where you can cook everything in one pot and call it a day. Easy cooking, easy clean up! Even this dish is a one pot meal; pasta goes in raw at the end and comes out perfectly al dente 😎. It is going to soak up a lot of that tasty broth so make sure not to skimp not the liquid! It might seem like a ton with 8 cups but trust me, it disappears!
Also, I couldn’t have a warm-me-up stew without a little heat 😝. I used hot Italian pork sausage to kick it up a notch right away, plus a little cayenne powder and some chili pepper flakes. If you prefer your Spicy Autumn Sausage Butternut Squash Stew without the “spice” it’s actually super easy to take out! Use mild Italian pork sausage instead, and simple omit the cayenne and chili flakes. Win win for everyone!
Now go get cozy this weekend with a bowl of steaming hot stew and enjoy the fall weather!Print
- 16 ounces hot Italian pork sausage
- 1 tablespoon extra virgin olive oil
- 1/2 yellow onion, diced
- 2 carrots, peeled, quartered and diced
- 2 celery ribs, halved diced
- 2 parsnips, peeled, quarter and diced
- 14 ounces canned tomatoes, diced
- 2 cups butternut squash, diced
- 1/4 cup red wine or red wine vinegar
- 3 garlic cloves, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon ground ginger
- Pinch cayenne powder
- Pinch chili flakes
- 8 cups chicken broth
- 12 ounces small pasta shells (Conchiglie pasta)
- Salt, pepper, to taste
- Heat olive oil in a dutch oven or large stew pot over medium high heat. Add Italian sausage, sprinkle with a pinch of salt and pepper, and cook 5-7 minutes, stirring frequently until cooked through and no longer pink. Using a slotted spoon, remove the sausage to a plate or bowl and set aside in a warm area. Drain excess fat out of the pot, reserving a little for sautéing the veggies.
- Sauté onion, carrot, celery, and parsnips in pot over medium high heat and until softened, about 5 minutes. Add cooked sausage back to pot and stir to combine.
- Add garlic and all spices and herbs. Sauté for 30 seconds to 1 minute, until fragrant.
- Stir in the wine. Make sure to scrape up any browned bits on the bottom of the pan.
- Pour in chicken broth, tomatoes and butternut squash. Bring to a boil. Lower to a simmer and cover until squash is softened, about 20 minutes.
- Remove the lid and add pasta. Cook 5-6 minutes, until al dente. Add salt and pepper to taste. Serve immediately.