Butternut stew

Yum.

Pumpkin and I get along in pies and cookies, but never in soups or stews. Butternut squash is very similar in flavor and in uses, so I hesitated in trying this recipe, even though the squash has graced our counter since Christmas. That was only 6 months ago... but this was worth the wait.

The original recipe is here, but naturally, my non-conformist cook had to change it. Plus, I never go to the store for two ingredients when substitutes are available.

• 1 tablespoon olive oil
• 9 ounces fresh Andouille sausage, but any sausage might work
• 1 medium yellow onion, medium dice
• 4 medium garlic cloves, thinly sliced
• 1 pound butternut squash, cut into 1-inch pieces
• 10 ounces potatoes, large dice
• 3/4 teaspoon caraway seeds
• 1 (28-ounce) can diced tomatoes
• 3 cups chicken stock
• 5 ounces spinach, fresh or frozen

INSTRUCTIONS

1. Place oil in a large saucepan or Dutch oven over medium heat. When it shimmers, add sausage and cook, turning occasionally, until well browned all over, about 15 to 20 minutes. Remove to a plate and set aside.
2. Return the pan to the stove over medium heat, add onion and garlic, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until golden brown and soft, about 10 minutes. Add squash and potatoes and cook until potatoes are just starting to brown, about 5 minutes. Stir in caraway and cook until fragrant, about 30 seconds.
3. Add tomatoes (with juices) and stock and bring to a boil. Reduce heat to low and simmer until vegetables are fork tender, about 2-3 hours. Slice reserved sausage into 1/2-inch rounds and add to the pan along with spinach. Cook until sausage is heated through and spinach is wilted, about 2 minutes.

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