Slow Cooker Italian Sausage and Butternut Squash Stew Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker insert is clean and positioned on a stable, heat-resistant surface. Prepare the ingredients by removing the casings from the Italian sausage and slicing the meat into half-inch thick rounds.

Peel the butternut squash, remove the seeds, and chop the flesh into one-inch cubes. Having all components measured and ready to assemble makes the process quick and efficient, allowing for a seamless transition from preparation to cooking.

Instructions

Layering the base

1. 1Layer the sausage
   Arrange the Italian sausage coins in an even layer at the bottom of the slow cooker insert to ensure uniform cooking.
   Look for Sausage slices are flat on the bottom.
   Tip Slice the sausage while slightly chilled to keep the coins intact.

The base of the slow cooker should be neatly covered with the sausage coins, creating an even foundation that will render its flavorful fat into the stew.

Ensure the sausage is arranged in a flat, single layer to promote uniform heat distribution and consistent cooking from the very start of the process.

Adding the vegetables and aromatics

2. 2Assemble the stew
   Scatter the cubed butternut squash over the sausage. Sprinkle the Italian seasoning evenly across the top, then pour the diced tomatoes and chicken broth over the ingredients to combine flavors.
   Look for Vegetables are coated in the liquid.
   Tip Do not stir the mixture, as the layers will meld perfectly during the long, slow cook time.

The squash cubes should be distributed evenly over the sausage, and the seasoning should be sprinkled uniformly to avoid clumps. The liquid base of tomatoes and broth should cover the ingredients just enough to facilitate a gentle simmer, creating the perfect environment for the flavors to meld together.

Slow simmering

3. 3Cook and serve
   Cover and cook on low for 4 hours or high for 2 hours until the squash is tender and the sausage reaches an internal temperature of 160°F (71°C).
   Look for Squash is fork-tender and sauce is slightly thickened.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Check the temperature of the thickest sausage piece to ensure safety.

As the stew completes its cycle, the kitchen should be filled with a rich, savory aroma. The squash should appear vibrant and tender, and the tomato sauce should have thickened slightly, indicating that the flavors have concentrated and the dish is ready to be served hot.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the ingredients from cooking evenly. Ensure the sausage coins are arranged in a single layer at the base. Another oversight is failing to properly secure the lid, which allows heat to escape and increases the cooking time significantly.

Avoid removing the lid frequently to check progress, as this releases steam and drops the internal temperature, which is critical for the slow, even cooking required for this stew.

How to tell it’s done

The dish is considered done when the sausage is fully cooked and the butternut squash is tender enough to be pierced easily with a fork. Use a digital food thermometer to verify that the sausage has reached an internal temperature of at least 160°F (71°C).

The sauce should be slightly reduced and fragrant, with the herbs fully incorporated. If the squash still feels firm, continue cooking for an additional thirty minutes before checking again.

• Ground meat: 160°F (71°C) in the thickest part