Butternut Squash Stew Recipe

Name: Butternut Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lbs Butternut Squash (cubed); 1.5 Lbs Baby Red Potatoes, skins on (cut into bite size pieces); 1 Medium Sweet Onion (chopped); 2 Cups Sweet corn (Fresh or frozen); 2 Cups Tomatoes (diced); 2 Cups Cabbage or Cauliflower Greens (chopped); 1 Lb Sweet Italian or Country Sausages (Uncooked, cut into bite size pieces); 1 Lb Chicken or Turkey Breast (Uncooked, cut into bite size pieces); 2 Tbsp Extra Virgin Olive Oil; 1 Cup White Cooking Wine; 2 Sprigs of Fresh Rosemary or 4 sprigs of Fresh Thyme (omit if desired); 1/8 Tsp Nutmeg or 1/2 Cup Spiced Apple Cider (or more to taste); 1/2 Tsp Kosher Salt (more or less to taste); 1/4 Tsp Coarse Ground Black Pepper; 1 Large Can (49.5 oz.) of Chicken or Turkey Broth; *If more liquid is needed during cooking, I recommend adding more broth.; **You will need an immersion blender or at least a potato masher and a 6 Qt stock pot with lid.

Servings: persons

Lbs Butternut Squash (cubed)
1.5 Lbs Baby Red Potatoes, skins on (cut into bite size pieces)
1 Medium Sweet Onion (chopped)
2 Cups Sweet corn (Fresh or frozen)
2 Cups Tomatoes (diced)
2 Cups Cabbage or Cauliflower Greens (chopped)
1 Lb Sweet Italian or Country Sausages (Uncooked, cut into bite size pieces)
1 Lb Chicken or Turkey Breast (Uncooked, cut into bite size pieces)
2 Tbsp Extra Virgin Olive Oil
1 Cup White Cooking Wine
2 Sprigs of Fresh Rosemary or 4 sprigs of Fresh Thyme (omit if desired)
1/8 Tsp Nutmeg or 1/2 Cup Spiced Apple Cider (or more to taste)
1/2 Tsp Kosher Salt (more or less to taste)
1/4 Tsp Coarse Ground Black Pepper
1 Large Can (49.5 oz.) of Chicken or Turkey Broth
*If more liquid is needed during cooking, I recommend adding more broth.
**You will need an immersion blender or at least a potato masher and a 6 Qt stock pot with lid.

1
Add broth, wine, squash, nutmeg (or spiced cider), olive oil, salt and pepper to 6Qt pot.
2
Cover and boil 15-18 minutes or until Squash is soft (mushy even).
3
Remove from heat...
4
Use immersion blender until you achieve a smooth consistency. If using a potato masher, crush squash as fine as possible.
5
Add sausage and rosemary (or thyme), cover and bring it back to a boil, reduce heat to medium...cook for 15 minutes.
6
Add all remaining ingredients, cover and cook for 20 minutes or until chicken is fully cooked and the potatoes are soft.
7
Remove from heat, let stand 5 minutes with lid off...SERVE

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Lbs Butternut Squash (cubed), 1.5 Lbs Baby Red Potatoes, skins on (cut into bite size pieces), 1 Medium Sweet Onion (chopped), 2 Cups Sweet corn (Fresh or frozen), and more.

Yes, Butternut Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions