Summer Squash And Sausage Stew Recipes

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SUMMER SQUASH AND SAUSAGE STEW



Summer Squash and Sausage Stew image

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.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h

Yield 4

Number Of Ingredients 13

2 teaspoons olive oil
1 pound andouille sausage, sliced
1 large onion, diced
3 cloves garlic, minced
3 cups chicken broth, or as needed
1 cup crushed tomatoes, such as San Marzano
½ cup diced jalapeno chile pepper
2 pounds assorted summer squash, such as zucchini or yellow crookneck - trimmed and cut into chunks
1 ½ pounds Yukon Gold potatoes, peeled and quartered
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup chopped Italian parsley
2 teaspoons freshly shredded Parmesan cheese, or to taste

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 600.9 calories, Carbohydrate 50.6 g, Cholesterol 66.4 mg, Fat 36.1 g, Fiber 7.5 g, Protein 22 g, SaturatedFat 11.7 g, Sodium 1146.1 mg, Sugar 7 g

SIMPLE SQUASH AND SAUSAGE



Simple Squash and Sausage image

"Dinner doesn't get any easier than this stovetop meal for two that I created one night," relates Lela Rauch from Oakland, Michigan. "My husband insisted that I remember the colorful combination so that I could make it again."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 5

1/2 pound smoked sausage, cut into 1/4-inch slices
1 tablespoon olive oil
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
2 tablespoons apricot preserves

Steps:

  • In a large skillet, saute sausage in oil until lightly browned; remove and keep warm. In the same skillet, saute zucchini and yellow squash until crisp tender. Return sausage to the pan. Stir in preserves. Cook and stir until heated through.

Nutrition Facts : Calories 495 calories, Fat 38g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 1295mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 3g fiber), Protein 18g protein.

SUMMER SQUASH AND SAUSAGE STEW



Summer Squash and Sausage Stew image

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.

Provided by Chef John

Categories     Stew

Time 1h

Yield 4

Number Of Ingredients 13

2 teaspoons olive oil
1 pound andouille sausage, sliced
1 large onion, diced
3 cloves garlic, minced
3 cups chicken broth, or as needed
1 cup crushed tomatoes, such as San Marzano
½ cup diced jalapeno chile pepper
2 pounds assorted summer squash, such as zucchini or yellow crookneck - trimmed and cut into chunks
1 ½ pounds Yukon Gold potatoes, peeled and quartered
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup chopped Italian parsley
2 teaspoons freshly shredded Parmesan cheese, or to taste

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 600.9 calories, Carbohydrate 50.6 g, Cholesterol 66.4 mg, Fat 36.1 g, Fiber 7.5 g, Protein 22 g, SaturatedFat 11.7 g, Sodium 1146.1 mg, Sugar 7 g

SUMMER SQUASH AND SAUSAGE STEW



Summer Squash and Sausage Stew image

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.

Provided by Chef John

Categories     Stew

Time 1h

Yield 4

Number Of Ingredients 13

2 teaspoons olive oil
1 pound andouille sausage, sliced
1 large onion, diced
3 cloves garlic, minced
3 cups chicken broth, or as needed
1 cup crushed tomatoes, such as San Marzano
½ cup diced jalapeno chile pepper
2 pounds assorted summer squash, such as zucchini or yellow crookneck - trimmed and cut into chunks
1 ½ pounds Yukon Gold potatoes, peeled and quartered
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup chopped Italian parsley
2 teaspoons freshly shredded Parmesan cheese, or to taste

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 600.9 calories, Carbohydrate 50.6 g, Cholesterol 66.4 mg, Fat 36.1 g, Fiber 7.5 g, Protein 22 g, SaturatedFat 11.7 g, Sodium 1146.1 mg, Sugar 7 g

SUMMER SQUASH AND SAUSAGE STEW



Summer Squash and Sausage Stew image

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.

Provided by Chef John

Categories     Stew

Time 1h

Yield 4

Number Of Ingredients 13

2 teaspoons olive oil
1 pound andouille sausage, sliced
1 large onion, diced
3 cloves garlic, minced
3 cups chicken broth, or as needed
1 cup crushed tomatoes, such as San Marzano
½ cup diced jalapeno chile pepper
2 pounds assorted summer squash, such as zucchini or yellow crookneck - trimmed and cut into chunks
1 ½ pounds Yukon Gold potatoes, peeled and quartered
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup chopped Italian parsley
2 teaspoons freshly shredded Parmesan cheese, or to taste

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 600.9 calories, Carbohydrate 50.6 g, Cholesterol 66.4 mg, Fat 36.1 g, Fiber 7.5 g, Protein 22 g, SaturatedFat 11.7 g, Sodium 1146.1 mg, Sugar 7 g

SAUSAGE AND SUMMER SQUASH



Sausage and Summer Squash image

I love squash and zucchini, and when it's in season cooking it with the sausage is a delicious way to prepare and enjoy these vegetables. Served with some lightly toasted italian bread, it makes a great meal.

Provided by TasteTester

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1/3-1/2 cup bottled Italian salad dressing
2 garlic cloves, minced
12 ounces cooked Polish sausage, halved lengthwise, sliced diagonally
3 small summer squash or 3 small zucchini, cut across into 3/4-inch pieces
4 -6 slices Italian bread, lightly toasted
fresh oregano leaves
1/4 cup coarsely shredded parmesan cheese (optional)

Steps:

  • Preheat broiler.
  • In a small bowl combine dressing and garlic.
  • In an extra-large skillet cook sausage and squash in 2 tablespoons of the dressing mixture for 8 to 10 minutes or until sausage is heated through and squash is almost tender, stirring occasionally.
  • Meanwhile, toast Italian bread lightly; or if you prefer, you can place the bread slices on a broiler pan, brush with 1 tablespoon of the dressing mixture, and broil 3 to 4 inches from heat for 1 to 2 minutes, until lightly toasted.
  • Serve sausage and squash with the toasted bread. Drizzle with any remaining dressing; sprinkle with oregano; top with a little parmesan cheese, if desired.

Nutrition Facts : Calories 404.8, Fat 30.8, SaturatedFat 9.9, Cholesterol 59.5, Sodium 1187.5, Carbohydrate 16.9, Fiber 1.6, Sugar 3.8, Protein 15

SUMMER SQUASH AND SAUSAGE STEW



Summer Squash and Sausage Stew image

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.

Provided by Chef John

Categories     Stew

Time 1h

Yield 4

Number Of Ingredients 13

2 teaspoons olive oil
1 pound andouille sausage, sliced
1 large onion, diced
3 cloves garlic, minced
3 cups chicken broth, or as needed
1 cup crushed tomatoes, such as San Marzano
½ cup diced jalapeno chile pepper
2 pounds assorted summer squash, such as zucchini or yellow crookneck - trimmed and cut into chunks
1 ½ pounds Yukon Gold potatoes, peeled and quartered
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup chopped Italian parsley
2 teaspoons freshly shredded Parmesan cheese, or to taste

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 600.9 calories, Carbohydrate 50.6 g, Cholesterol 66.4 mg, Fat 36.1 g, Fiber 7.5 g, Protein 22 g, SaturatedFat 11.7 g, Sodium 1146.1 mg, Sugar 7 g

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