Squash, Kale and Spicy Sausage Stew
Here is an easy dinner for a fall night that includes winter squash in two in carnations: baked and simmered. This was sort of an experiment when we decided that carnival squashes would be pain in the patoot to peel. So we roasted that bad boy while we peeled a kabocha squash. Other than that, not much else. It was a simple meal on a day where the weather was so confused and confusing you either wanted to sleep or run around through the neighborhood. We settled on soup and a walk.
Feel free to substitute soy crumbles, quorn sausage, or any other spicy meat-replacement food product you like! I bet it would taste great that way too.
Soup Recipe:
- 1 roasted carnival squash
- 1/2 a chopped kabocha squash
- 3 Stillman’s Spicy Italian Sausage Links (removed from casing)
- 2 bunches of kale, chopped
- 3 small onions, chopped
- 2 cloves of garlic, chopped
- 1/4 cup homemade chicken stock
- pinch of rosemary
- 1tsp thyme
- 4 cups water
- Cook the sausage. Add onion and garlic.
- Add roasted squash scooped out from shell and chopped raw squash. Add water.
- Simmer until all of the squash is really cooked. Like, nearly to death.
- Add everything else. Salt and pepper to taste.
- Eat hot.
I hope the weather decides what it is doing soon. I can’t take the rain, humidity and warmth much longer. That’s spring weather! Stop teasing us! But, this weekend looks promisingly brisk, and we will soldier on food in hand.
