Butternut Squash and Sausage Stew
Prep time
Cook time
Total time
Recipe type: Stew
Serves: 4
  • 800 g/ 1.7 lbs butternut squash
  • 2 medium onions
  • 2 garlic cloves
  • 1 can cannellini beans, about 200 g/ 7 oz when drained (or the same amount cooked beans)
  • 1 can chopped tomatoes (400 g/ 14 oz)
  • 200 g/ 7 oz pork sausage
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons sherry vinegar
  • 250 ml/ 1 cup vegetable stock
  • 2 tablespoons brown sugar
  • 2-3 leaves fresh sage
  • 2 bay leaves
  • salt and freshly ground black pepper
  • small bunch of parsley
  • fresh, crusty bread to serve
  1. Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
  2. Peel the butternut squash and cut it into 2 cm/ 0.7 inch cubes. Chop the onions and the garlic cloves and cut the sausage into smallish pieces. Drain the beans. Chop the sage leaves finely.
  3. Heat the butter and the olive oil in a large cast iron pan or another ovenproof pan. Cook the chorizo pieces for a couple of minutes, add the onions and the garlic and cook shortly. Add the squash cubes, mix everything well and add the vinegar, chopped tomatoes, beans, vegetable stock, sugar, sage, bay leaves and salt and pepper to taste. Bring to a boil.
  4. Place the pan in the oven and cook for about 40 minutes until the squash is soft. Adjust the taste with more salt and pepper if necessary.
  5. Chop the parsley and sprinkle it over the stew. Serve with some chunks of crusty bread.
Recipe by It's all about home cooking at https://whereismyspoon.co/butternut-squash-and-sausage-stew/