Bratwurst and Butternut Squash Stew

A hearty, warming dish filled with flavorful sausage and fresh veggies. Bratwurst is widely available, but if you can’t find it or don’t like it, just use another fresh sausage you like.
Photo by ROBandSEAN ..

PREP TIME

--

minutes

TOTAL TIME

110

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

110

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon olive oil

  • 12

    ounces fresh Bratwurst Sausage (about 3 sausages)

  • 1

    medium yellow onion, medium dice

  • 4

    medium garlic cloves, thinly sliced

  • Kosher salt

  • Freshly ground black pepper

  • 1

    pound butternut squash, cut into 1-inch pieces

  • 10

    ounces red potatoes, large dice

  • 3/4

    teaspoon caraway seeds

  • 1

    (28-ounce) can diced tomatoes (do not drain)

  • 3

    cups water

  • 6

    ounces baby spinach

Directions

Heat the oil in a large saucepan or Dutch oven over medium heat. When it shimmers, add the sausage and cook, turning occasionally, until well browned all over, about 15 to 20 minutes. Remove to a plate and set aside. Return the pan to medium heat, add the onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until golden brown, about 10 minutes. Add the squash and potatoes and cook until the potatoes are just starting to brown, about 5 minutes. Stir in the caraway and cook until fragrant, about 30 seconds. Add the tomatoes (with juices) and water and bring to a boil. Reduce the heat to low and simmer until the vegetables are fork tender, about 45 minutes to 1 hour. Slice the reserved sausage into 1/2-inch rounds and add it to the pan along with the spinach. Cook until the sausage is heated through and the spinach is wilted, about 2 minutes

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