Jan 30, 2021

sausage and butternut squash stew

  

Overview

Time: 45 minutes
Dishes: large pot, measuring cup


Hello, hello Dear Readers!

I sit here totally stuffed! This stew is perfectly amazing - flavorful, with vegan sausage, cumin, fennel, smoked paprika, and topped with a horseradish crema. Really easy to make, too, but cutting that butternut squash has its own set of challenges, though there are tips and tricks to make it easier. 

For more info on how to cut your squash easily, check out my post HERE, or buy already cut squash, or go it the quick and dirty way: 
  • use a sharp knife to cut the neck from the bulb, 
  • peel the neck portion with the knife (as it sits on the cut end ; don't worry about how much rind you cut off - just cut!), and 
  • worry about the bulb portion another time. 

I used Field Roast sausage in this vegan stew, but you are welcome to use whatever plant-based sausage you like. There is huge flavor punch from the cumin, fennel and smoked paprika to help out any mild-flavored sausage.

The butternut squash is a flavor affinity with horseradish, sausage and kale, therefore do not skip the easy to make crema; it will round off the flavors deliciously!  

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!



Speedy Cooking Tips:

  • Gather your ingredients.
  • Chop sausage while onion cooks.
  • Chop potato while sausage cooks.
  • Chop squash while broth comes to boil.
  • Chop kale after squash is chopped.
  • Make sauce while stew cooks.






(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)






Sausage and Butternut Squash Stew

www.ZsusVeganPantry.com

Makes 4 servings 

weekday


Serve with crusty bread.

1. Base: Add the oil to a large pot over medium heat. Add the onion, garlic, fennel, cumin and sausage. Cover and cook until the onion is browned, about 5 minutes. Stir as needed.        

1 tablespoon olive oil

1 small onion, diced

4 garlic cloves, smashed

1/2 teaspoon fennel seeds

1/2 teaspoon cumin seeds

4 links (about 13 ounces) vegan sausage, sliced 

2. Roux: Add the flour and the paprika to the Base (flour first, so the paprika doesn’t burn). Stir and cook for 30 seconds. 

3 tablespoons all-purpose flour

1 tablespoon smoked paprika

3. Liquid: Add the broth to the Roux. Mix well. Bring to boil, reduce to simmer. Add the potatoes, squash and kale as they are chopped. Salt as needed. Cover and cook over medium heat until the vegetables are tender, about 15 to 20 minutes.  

6 cups vegetable broth

1 pound red potatoes, chopped (peeled, optional) 

4 cups chopped butternut squash (about 1 pound) 

1/2 bunch kale, sliced into thin ribbons

4. Cream: Mix the sour cream, horseradish and sugar. Serve the stew in bowls, add a dollop of Cream and add fresh ground pepper.  

1/2 cup nondairy sour cream

2 teaspoons prepared horseradish

1/2 teaspoon sugar   





© 2021 Copyright Zsu Dever. All rights reserved.





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vegan vegetarian meatless plant-based

5 comments:

  1. Saving this recipe for autumn! Field Roast apple sage sausages are my favourite sausages, and recently were on sale here so I have stocked up my freezer with them. I also love horseradish. I just finished up a jar of it yesterday! Horseradish sour cream sounds great.

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    Replies
    1. That is so sweet!! I'd love some on sale, but will get it regardless, lol. They have me. You won't regret making this one! Take care of yourself ((hugs))

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  2. Zsu, this was out of this world good! The stew on its own was fantastic, but adding the horseradish cream just kicked it up to another dimension of yummy. Due to using , the butternut squash became part of the sauce which was lovely. Thank you for this and for the new (old)traditional print view!

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  3. Forgot the word "frozen"
    So it should have said : due to using frozen rather than fresh, the...

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    Replies
    1. Ooh! That sounds very interesting, with the almost pureed squash in the stew. I'm liking that idea! Leave it up to you to make something special :) Wonderful hearing from you! Also, thank you for your point of view of the recipe format. I like it the inline way because I'm lazy about trying to figure out which ingredient to use for which step, but you and others have asked for the traditional format. I'll be using those instead from now on. For my own laziness, I'll keep the other way, too. It started as a way to get the recipes to fit on one page, but I seem to have a hang of it now, so back to traditional I go! Hope all is well with you and yours. Loads of love!!

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Thanks for your comment! I'll check if it's spam and post if it is not. I appreciate your time and effort for commenting! ~ Zsu