T’is the season! (No, not Christmas… not yet, anyway). As I write this, it’s the end of September a.k.a the start of the season for Autumn recipes! From September well into April, I love making cozy and good-for-you meals. In many cases, these recipes include butternut squash. This Butternut Squash and Sausage Stew inspired by Sense and Edibility combines healthy and comforting ingredients that leave you feeling warm and nourished.

Butternut Squash and Sausage Stew

Ingredients

1lb Mild or Spicy Italian Sausage (Or, your preferred frozen meatballs/vegetarian sausage)
1 Tbsp Extra Virgin Olive Oil
1 Large Yellow Onion, peeled and diced
2 Large Carrots, peeled and diced
2 Large Celery Stalks, trimmed and diced
3 cloves Garlic, peeled and minced
1 cup Quinoa (Farro, bulgur, wheat berries, or oats can also be used)
1 Medium Butternut Squash, peeled, seeded, and cut into cubes (Or, Acorn, Hubbard squash, or Pumpkin)
2L Chicken or Vegetable Broth, add more as necessary
2 Stems Fresh Rosemary, or 1 Tbsp Dried Rosemary
8 cups Kale, stems removed, chopped
2 Tbsps Balsamic Vinegar
Dash of Salt and Pepper, as needed
Garnish: Parmesan/Pecorino Cheese

Instructions

Cube the Italian sausages, and roll them into balls.

Heat the olive oil in a large soup pot over medium-high heat. (I used my favorite Lagostina soup pot not thinking about how much I was packing into it…. lesson learned!)

Brown the meatballs for 3-4 minutes per side or until dark brown, then transfer them to a side dish.

Sauté the carrots, celery, garlic, and onion in the same pot over medium-high heat for 5 minutes, stirring frequently. Add the quinoa and stir well. Make sure the oil coats everything and the grains become slightly toasted.

Add the chunks of butternut squash and meatballs to the pot holding the rest of the ingredients. Pour in the chicken broth and add the rosemary, salt, and pepper. Bring the liquid to a boil over medium-high heat, then reduce the heat to low. Cover, then simmer the butternut squash stew for 20 to 25 minutes, stirring occasionally.

After 20 minutes of cooking, carefully add the kale and balsamic vinegar. Cover the pot once more and cook for another 10 minutes on low.

Serve the stew and garnish each bowl with shredded parmesan or pecorino cheese, if desired.

Enjoy!

Related:

Thai Chicken with Butternut Squash Recipe
Roasted Butternut Squash, Apple & Carrot Soup
Vegetable Soup with Butternut Squash Recipe