Butternut Squash and Sausage Stew | Better Meal Plans

Butternut Squash and Sausage Stew

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Butternut Squash and Sausage Stew

Woohoo, it’s my first blog post on 20 Dishes!

I’m SO excited to be here with you guys — first off … I’m Liz. The quirky, hyper, caffeinated blogger over at Paleo On A Budget! I figure we’d start off our first day together with a really cool, fabulous recipe that works for the end of summer / start of fall!

The best part of this recipe? It utilizes one of my favorite methods for saving money: using one main ingredient a few times in one week to save money! It’s a bonus if that ingredient is on sale too!

It plays into this recipe perfectly because you only need to use 1/4 of a butternut squash – so from there you can do a few different things with the rest of it:

  • You can boil + mash it up and serve as a side dish in a few days.
  • You can roast it and use it as a side dish for dinner.
  • You can roast it and toss it into a stir fry for dinner.
  • You can roast it up {or your favorite way to cook it} and divide it among your lunches and/or breakfasts for the next few days
  • A combination of any of the above.

So from one butternut squash that might cost you $2.00-$3.00 you’re getting at least 2 meals for 2-3 people. Making it roughly $0.50-$0.75/serving. How cheap and filling is that?

Ready for an awesome little tip?

When you roast butternut squash with some rosemary it makes your house smell amazing. So anyone coming over for dinner is going to think that you slaved over a hot stove all day cooking them some fancy, crazy complicated meal – when in reality you spent 5 minutes chopping and peeling butternut squash before roasting.

You’re welcome!

Now onto this soup – it’s amazing, it’s filling and the leftovers are awesome. The flavors work really well together and make you feel all comfy and snuggly. Leaving you wanting to eat this curled up on the couch while geeking out to Lord of the Rings your favorite movie.

So go on, make yourself this tonight you totally deserve it!

Wait – last thing, this recipe totally works in the slower cooker as well — just note that the butternut squash can get a little mushy if in there for a really long time. So you might want to add it in after maybe a half hour – hour of cooking!


Butternut Squash and Sausage Stew


  • Fat of choice {I used bacon fat}
  • 1 medium Onion, medium dice
  • ¼ medium butternut squash, cut into bite sized pieces
  • 4 {3oz} sausages, casing removed and crumbled
  • ¾ 16oz bag frozen spinach {or kale}
  • salt + pepper {to taste}
  • 2 tsp. cumin
  • 1 tbsp. dried basil
  • 1 tbsp. rosemary
  • 2 tbsp apple cider vinegar
  • 1 28 oz can crushed tomatoes
  • 1 14 oz can diced tomatoes
  • water {I refilled the diced tomato can {14oz} for the water}


  • In a big soup pot heat up your fat of choice.
  • Add in your onions and let them start get all pretty. While that’s happening, peel and cut up your Butternut Squash and then add it into the pot. Give it all a big stir and let them become best friends.
  • Remove the casing from your sausage and crumble it into the pan and let it start to brown a bit.
  • After a few minutes add in your spinach, spices, salt + pepper and apple cider vinegar and mix it all around.
  • Add in your canned tomatoes and water and give it yet another mix — feel out how “soupy” / “stewy” it is. If you to make it more of a soup, add in some more water!
  • Let it simmer on low for an hour or so, it’s done when the butternut squash is cooked through!
  • Taste test {careful it’s hot!} and adjust the salt and pepper if needed!
DISCLOSURE: This post contains affiliate links. When you make a purchase through any of these links, I earn a small commission on each sale. This has no effect on your sale price and is simply a cost of doing business for the company you are purchasing from. You can view it like leaving a tip. Thank you!

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