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Creamy Crockpot Butternut Squash and Sausage Stew Recipe

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A creamy, comforting stew made with butternut squash and Italian sausage, cooked low and slow in a crockpot. It’s a hands-off dinner that feels like a hug on a busy weeknight.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage (mild or spicy)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4–5 cups)
  • 3 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1/2 cup heavy cream or full-fat coconut milk
  • 2 cups fresh spinach
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Remove the sausage from its casings and add to the pan. Break it up with a wooden spoon and cook for 5-7 minutes until browned and no longer pink. Transfer the sausage to the slow cooker using a slotted spoon, leaving some rendered fat in the pan.
  2. In the same skillet, add the diced onion. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Scrape the onion and garlic into the slow cooker with the sausage.
  3. Add the cubed butternut squash to the slow cooker. Pour in the chicken broth, then add the dried thyme, smoked paprika, salt, pepper, and bay leaf. Stir to combine. The squash should be mostly submerged; add more broth or water if needed.
  4. Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the squash is fork-tender and starting to fall apart.
  5. About 15-20 minutes before serving, remove and discard the bay leaf. Stir in the heavy cream (or coconut milk) and fresh spinach. Cover and cook for another 10-15 minutes until the spinach has wilted.
  6. Taste and adjust seasoning with additional salt or pepper if needed. For a thicker stew, mash some squash cubes against the side of the slow cooker before stirring.
  7. Ladle the stew into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve with crusty bread, rice, or a side salad.

Notes

For a thicker stew, mash some cooked squash cubes against the side of the slow cooker or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 20 minutes. The stew tastes even better the next day and can be frozen for up to 3 months.

Nutrition

Keywords: crockpot, butternut squash, sausage, stew, slow cooker, creamy, fall, comfort food

Find it online: https://cookluma.com/creamy-crockpot-butternut-squash-and-sausage-stew-recipe/