Butternut Squash Sausage Stew
A warm, hearty stew packed with farro, kale, and savory Italian sausage, this Butternut Squash Stew is rich in flavor, high in protein, and full of fiber. Perfect for weeknight dinners or meal prep, it’s a nourishing one-pot dish that blends wholesome ingredients for a satisfying comfort meal.
Equipment
- 1 × 7–8 quart Dutch oven
- 1 × cutting board
- 1 × Chef’s knife
- 1 × slotted spoon
- 1 × measuring cups and spoons
- 1 × stirring spoon
Ingredients
- 1 lb 454 g Italian sausage, mild or spicy
- 1 tbsp 15 ml extra virgin olive oil
- 1 large yellow onion about 2 cups / 230 g, peeled and diced
- 2 large carrots about 1 1/2 cups / 185 g, peeled and diced
- 2 large celery stalks about 1 1/2 cups / 125 g, trimmed and diced
- 3 cloves garlic about 1 1/2 tbsp / 25 g, peeled and minced
- 1 cup 155 g farro
- 1 medium butternut squash about 6 cups / 1 kg, peeled, seeded, and cut into 1-inch cubes
- 2 ½ quarts 2 1/3 L chicken stock (or vegetable stock for vegetarian option)
- 2 sprigs fresh rosemary or 1 tbsp dried rosemary
- 1 ½ tsp 9 g kosher salt, plus more to taste
- ½ tsp ground black pepper plus more to taste
- 8 cups 150 g kale, chopped and stems removed
- 2 tbsp 30 ml balsamic vinegar
To Garnish:
- Shredded parmesan or pecorino cheese
Instructions
- Prepare the Sausage for Cooking: Begin by carefully scoring the Italian sausage into roughly 1-inch portions using a sharp knife or spatula. This process ensures you form evenly sized meatballs that cook consistently. Using clean hands, roll each portion of sausage into a tight ball about the size of a golf ball. Continue until all sausage portions are shaped into uniform meatballs. This step is essential for even cooking and ensures the stew has flavorful bites of sausage in every spoonful.
- Brown the Sausage Meatballs: Place a 7–8 quart Dutch oven on your stovetop and heat it over medium-high. Add the extra virgin olive oil and let it shimmer without smoking. Carefully add the sausage meatballs in a single layer without overcrowding the pot. Allow them to sear undisturbed for about 3–4 minutes to develop a deep golden crust, then gently turn each meatball to brown all sides. Continue until the sausage is fully browned and slightly crisped. Use a slotted spoon to transfer the meatballs to a platter and set aside.
- Sauté the Aromatic Vegetables: Without cleaning the Dutch oven, lower the heat to medium and add diced onion, carrots, and celery directly into the pot along with the sausage drippings. Stir often for about 5 minutes, allowing the vegetables to soften and release their natural sweetness. Add minced garlic during the last minute or two of sautéing to infuse its fragrance without burning. This step builds a rich, flavorful base for the stew.
- Toast the Farro: Add the farro to the pot of softened vegetables and stir to coat it evenly in the mixture and oil. Let the farro toast for about 2–3 minutes, stirring occasionally until it gives off a subtle nutty aroma. Toasting the farro enhances its flavor and helps it absorb liquid more evenly during cooking.
- Add Butternut Squash and Meatballs: Gently fold in the cubed butternut squash so the pieces are evenly distributed throughout the vegetables and farro. Return the browned sausage meatballs to the pot, placing them evenly among the squash and grains. This layering allows flavors to meld during simmering while keeping each component intact and flavorful.
- Pour in Stock and Add Seasonings: Carefully pour the chicken stock into the pot, ensuring all ingredients are covered. Add rosemary, kosher salt, and black pepper, then gently stir to distribute seasonings without breaking the meatballs. Increase the heat to medium-high and bring the liquid to a gentle boil to begin the simmering process.
- Simmer the Stew: Once the liquid boils, reduce the heat to low to maintain a gentle simmer. Cover the Dutch oven with its lid and cook for 20–25 minutes, stirring occasionally to ensure even cooking. This allows the butternut squash to soften, farro to become tender, and sausage to infuse the stew with rich flavor.
- Add Kale and Balsamic Vinegar: After about 20 minutes of simmering, uncover the pot and stir in the chopped kale. Drizzle balsamic vinegar over the stew and gently mix to incorporate without breaking the ingredients. Cover again and cook for an additional 10 minutes, allowing the kale to wilt without losing its vibrant color and texture.
- Taste and Adjust Seasonings: Remove the lid and taste the stew, adjusting seasoning as needed. Add more salt or pepper to achieve a well-balanced flavor. The stew should have a harmonious blend of savory, sweet, and tangy notes with tender squash, hearty farro, and perfectly seasoned sausage.
- Serve and Garnish: Ladle the stew into bowls, ensuring each serving contains a mix of squash, farro, kale, and sausage. Garnish with freshly shredded parmesan or pecorino cheese for a creamy, savory finish. Serve hot with crusty bread for a warm, satisfying meal.
Notes
- This stew is best made with fresh, high-quality ingredients for maximum flavor.
- Use mild or spicy Italian sausage depending on your heat preference.
- Cutting butternut squash into uniform 1-inch cubes ensures even cooking.
- Fresh rosemary adds a fragrant, herbal depth, but dried rosemary works well as a convenient alternative.
- For a vegetarian version, replace sausage with plant-based sausage and chicken stock with vegetable broth.
- Farro can be swapped with bulgur, spelt berries, or wheat berries for texture variation.
- The stew tastes even better the next day, making it ideal for meal prep.
