Best 4 Sausage And Summer Squash Recipes

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Everybody loves a good hearty meal, and sausage and summer squash together in one dish can never go wrong. If you are not sure how to put these two amazing ingredients together and create something delicious out of them, then you are in the right place. This article will help you cook sausage and summer squash in a variety of ways, so that you can enjoy this delightful combination to the fullest.

Here are our top 4 tried and tested recipes!

SUMMER SQUASH AND SAUSAGE STEW



Summer Squash and Sausage Stew image

This simple squash and sausage stew represents my idea of the perfect summer supper. It's very comforting, relatively fast, wonderfully flavorful, and helps solve a problem that's existed since neighbors started planting gardens: what to do with all that squash! Serve it with a big slice of crusty bread for dipping into the broth.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h

Yield 4

Number Of Ingredients 13

2 teaspoons olive oil
1 pound andouille sausage, sliced
1 large onion, diced
3 cloves garlic, minced
3 cups chicken broth, or as needed
1 cup crushed tomatoes, such as San Marzano
½ cup diced jalapeno chile pepper
2 pounds assorted summer squash, such as zucchini or yellow crookneck - trimmed and cut into chunks
1 ½ pounds Yukon Gold potatoes, peeled and quartered
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup chopped Italian parsley
2 teaspoons freshly shredded Parmesan cheese, or to taste

Steps:

  • Heat olive oil in a large pot over medium-high heat; cook sausage slices until they begin to brown, 3 to 4 minutes. Add onion, reduce heat to medium, and cook until onion becomes translucent, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add chicken broth, crushed tomatoes, and jalapeno pepper; stir to combine.
  • Bring mixture to a simmer; gently stir squash and potatoes into mixture. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper.
  • Simmer stew, uncovered, until potatoes and squash are tender, 30 to 35 minutes. Stir in Italian parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 600.9 calories, Carbohydrate 50.6 g, Cholesterol 66.4 mg, Fat 36.1 g, Fiber 7.5 g, Protein 22 g, SaturatedFat 11.7 g, Sodium 1146.1 mg, Sugar 7 g

SAUSAGE AND RICE STUFFED SUMMER SQUASH



Sausage and Rice Stuffed Summer Squash image

This is a variation on stuffed acorn squash recipe on this site; I changed enough things that it's a recipe all its own! It passed muster with my husband who doesn't like anything and my son who doesn't eat anything, so it's a winner in my house. Very good with French bread! I recommend spicy or at least medium sausage.

Provided by SamP

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h25m

Yield 4

Number Of Ingredients 13

1 summer squash, halved the long way and seeded
2 cups water
1 tablespoon margarine
1 (5.7 ounce) package dry Cheddar-broccoli rice mix
½ pound bulk pork sausage
6 small mushrooms, chopped
2 teaspoons ground coriander
½ teaspoon salt
1 apple, cored and chopped
⅓ cup toasted chopped pecans
½ cup shredded Cheddar cheese
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut sides down into a baking dish, and pour in enough water to cover the bottom of the pan.
  • Bake in the preheated oven until the squash is tender, about 30 minutes.
  • While the squash is baking, bring 2 cups of water to a boil in a saucepan over medium heat, and stir in the margarine and the contents of the rice package. Reduce heat to a simmer, and cook until rice is tender, about 7 minutes. Set the prepared rice aside.
  • Heat a large skillet over medium heat, and cook the sausage, mushrooms, coriander, and salt (if needed) until the sausage is browned, about 10 minutes. Drain excess grease. Mix the sausage mixture with the cooked rice mixture in a bowl, and lightly stir in the apple, pecans, and Cheddar cheese.
  • Pour melted butter into a baking dish, and place the squash, hollow sides up, into the dish. Stuff the rice and sausage mixture into the squash, allowing the stuffing to mound up and overflow into the dish if necessary. Sprinkle the stuffed squash with Parmesan cheese.
  • Return to oven, and bake until the stuffing is hot and the cheese topping has browned, about 30 more minutes.

Nutrition Facts : Calories 505.5 calories, Carbohydrate 39 g, Cholesterol 58.9 mg, Fat 31.1 g, Fiber 4.1 g, Protein 18 g, SaturatedFat 10.9 g, Sodium 1515.9 mg, Sugar 6.6 g

SUMMER SQUASH AND SAUSAGE CASSEROLE



Summer Squash and Sausage Casserole image

We grow lots of squash each summer and enjoy it fixed lots of different ways. This recipe is similar to my Squash Dressing Recipe, only with Turkey Sausage. It is also lower in carbohydrates.

Provided by Virginia (Ginger) Dean

Categories     Casseroles

Time 1h5m

Number Of Ingredients 9

8 c summer squash, sliced
1 lb honeysuckle® italian turkey sausage
2 eggs, slightly beaten
3 oz cheddar cheese, divided
1 small vidalia onion, chopped
1/2 c bread crumbs, (i used kings hawaiian®)
1 Tbsp butter, melted
1/2 tsp kosher salt
to taste black pepper

Steps:

  • 1. Cook squash in a small amount of boiling water. Drain squash, then chop with a serrated hand held chopper, or mash with a fork. Meanwhile, brown turkey sausage in a skillet. Mix squash and turkey sausage together.
  • 2. Add 2 ounces of cheese, eggs, onion, salt and pepper. Stir together and place in a 2 quart casserole dish.
  • 3. Melt butter in small pan and add bread crumbs and remaining 1 oz. cheese. Sprinkle on top of casserole. Bake at 350 degrees for 25 to 30 minutes. Note: If the casserole seems too dry you can add a little of your reserved water from your cooked squash. You can also substitute breakfast sausage for the Italian sausage if you prefer. If you are following Weight Watchers...this recipe is 7 points.

SAUSAGE AND SUMMER SQUASH RECIPE - (4.3/5)



Sausage and Summer Squash Recipe - (4.3/5) image

Provided by Susan52

Number Of Ingredients 8

One third to one half cup bottled Italian salad dressing
2 cloves garlic, minced
12 oz.cooked Polish sausage links, halved lengthwise, sliced diagonally
3 small yellow summer squash and/or zucchini, quartered lengthwise
4 wedges Italian flat bread, split
1/4 cup sliced green onions
Fresh oregano leaves
1/4 cup coarsely shredded Parmesan cheese (optional)

Steps:

  • Preheat broiler. In small bowl combine dressing and garlic. In extra-large skillet cook sausage and squash in 2 tablespoons of the dressing mixture for 8 to 10 minutes or until sausage is heated through and squash is almost tender, stirring occasionally. Meanwhile, place bread on broiler pan; brush with 1 tablespoon of the dressing mixture. Broil 3 to 4 inches from the heat for 1 to 2 minutes, until lightly toasted. Serve sausage and squash with toasted bread. Drizzle remaining dressing; sprinkle green onions and oregano. Pass Parmesan cheese.

Tips:

  • Choose the right summer squash: For this recipe, it's best to use small to medium-sized summer squash that are firm and have smooth skin. Some good options include zucchini, yellow squash, and pattypan squash.
  • Slice the squash evenly: To ensure that the squash cooks evenly, slice it into pieces of about the same size and thickness. This will help them cook through at the same time.
  • Cook the sausage thoroughly: Before adding the squash to the pan, make sure that the sausage is cooked through. This will help to prevent the squash from becoming greasy.
  • Don't overcrowd the pan: When cooking the squash, don't overcrowd the pan. This will prevent the squash from cooking evenly and becoming soggy.
  • Season to taste: Once the squash is cooked, season it with salt, pepper, garlic powder, onion powder, and any other desired spices. Taste the squash and adjust the seasonings as needed.

Conclusion:

This sausage and summer squash recipe is a simple and delicious way to enjoy fresh summer produce. The squash is tender and flavorful, while the sausage adds a savory and smoky flavor. This dish is perfect for a quick and easy weeknight meal or a summer cookout. You can also get creative and add other ingredients to this recipe, such as chopped bell peppers, onions, or tomatoes. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

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