Spicy Autumn Sausage Butternut Squash Stew |

Spicy Autumn Sausage Butternut Squash Stew

  • Author: Aberdeen
  • Prep Time: 5 Minutes
  • Cook Time: 35
  • Total Time: 40 minutes
  • Yield: Serves 4-6 1x



  • 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


  1. 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.
  2. 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.
  3. Add garlic and all spices and herbs. Sauté for 30 seconds to 1 minute, until fragrant.
  4. Stir in the wine. Make sure to scrape up any browned bits on the bottom of the pan.
  5. 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.
  6. Remove the lid and add pasta. Cook 5-6 minutes, until al dente. Add salt and pepper to taste. Serve immediately.