A cozy and slightly spicy Italian sausage butternut squash stew cooked in broth alongside tomatoes, and potatoes. All made in one pot!
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Bring on stew season!
I don’t know about you, but for me, there’s almost no meal more warm and comforting than a heaping bowl of stew and a slice of crust bread on a cold day. It’s true comfort food at its finest – simple, basic ingredients coming together with lots of love to create a super flavorful dish.
Key Ingredients In This Recipe
- Italian Sausages – I prefer spicy to add a little extra kick to the stew, but opt for mild if it is preferred.
- Butternut Squash – I love getting the two-pack of butternut squash at Costco. To save some time in the kitchen, opt for pre-chopped squash.
- Red or New Potatoes – always prefer to cook stew with red or new potatoes. They’re sweeter, cook faster and you can cook them with the skin on. They are relatively low in starch and hold their shape well. Their texture is ideal in soups, stews, and casseroles.
- Seasonings – Cumin, Smoked Paprika, Dried Chili Flakes, and Dried Oregano truly make this dish pop with flavor.
- White Wine – The function of wine in cooking is to intensify, enhance, and accent the flavor and aroma of food – not to mask the flavor of what you are cooking but rather to fortify it. If you’d prefer not to cook with wine, then sub for more broth.
Make-ahead & Storage Tips
Stew keeps for up to 4 days in the fridge. It may thicken up a bit and you may lose some of the broth. When reheating leftovers, I like to add a bit of broth till desired consistency.
Italian Sausage Butternut Squash Stew
A cozy and slightly spicy Italian sausage butternut squash stew cooked in broth alongside tomatoes, and potatoes. All made in one pot!
- Prep Time: 10
- Cook Time: 1 hr 15 mins
- Total Time: 1 hr 25 mins
- Yield: 6 servings 1x
Ingredients
2 tbsps olive oil
1 large onion, diced
2 garlic cloves, minced
6 (spicy or mild) Italian sausages, casing removed
2 tsp cumin
1 tsp smoked paprika
1 tsp dried chili flakes
2 tsp dried oregano
1 cup white wine
1 1/2 cup vegetable or chicken broth
2 cups carrots, diced
2 cups butternut squash, cubed
1 cup red or white potato, cubed
salt and freshly cracked pepper to taste
Instructions
Heat oil in a large dutch oven over medium heat. Add onion and garlic and cook until softened and fragrant or about 5 minutes.
Add Italian sausages, cumin, paprika, chili flakes, and oregano, breaking up the sausages with a wooden spoon into small pieces. Cook for about 8-10 minutes or until browned.
Add white wine, broth, carrots, butternut squash, potatoes, and salt and pepper to taste. Cover with lid until it boils. Reduce the heat to low and let simmer for about 40-50 minutes or until the potatoes and butternut squash are tender.
Serve in bowls with warm crusty bread.
More warming recipes you’ll love!
Spicy White Bean Tortellini Soup
Butternut Squash & Cauliflower Soup
