Wednesday, January 26, 2011

CSA member submitted recipes: Autumn Sausage Stew With Butternut Squash

For our January CSA distribution, our 10lb shareholders found a new type of hot sausage in their shares. CSA members Brett and Jen commented that not only was the sausage fantastic right from the pan, they used it in the following recipe to make a delicious stew.

Thanks to Brett for passing the recipe along!

Autumn Sausage Stew With Butternut Squash

This stew combines delicious spicy sausage with butternut squash and
other autumn vegetables. Serve this stew with cornbread, or hot baked
rolls for a hearty fall meal.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes

•1 small butternut squash
•12 ounces spicy Andouille sausage or similar sausage
•2 teaspoons olive oil
•1 cup chopped onion
•1/2 cup thinly sliced celery
•1 tablespoon flour
•1 cup vegetable broth or chicken broth
•1 can (14.5 ounces) diced tomatoes or whole tomatoes, diced
•1 cup frozen baby lima beans
•1 cup corn kernels, canned and drained or frozen, thawed
•1/2 teaspoon salt and a dash of pepper, or to taste
•2 teaspoons sweet paprika
•hot sauce, to taste

Carefully cut the squash in half and scoop out seeds. Peel with a
vegetable peeler. Cut into 1-inch cubes and set aside.
In a large Dutch oven or kettle over meidum heat, cook the sausage in
olive oil until lightly browned. Add onion and celery and cook until
onion is tender. Stir in flour until well blended. Stir in vegetable
broth (or chicken broth), tomatoes, and lima beans. Bring to a boil.
Cover, reduce heat to low, and simmer for 20 minutes.

Add squash and corn to the stew, along with salt, pepper, and paprika.

Cover and continue cooking for about 30 minutes, or until squash is
tender. Add hot sauce and serve with cornbread.
Serves 4 to 6.

1 comment:

Diane said...

That sounds very yummy!

Post a Comment