Chicken, sausage and squash stew
- October 2014
- Serves 6
- Hands-on time 1 hour 15 min
Celebrate the flavours of autumn with this chicken, sausage and squash stew. It’s a warming recipe for when the chill sets in.
- 20.2g (6.3g saturated)
- 13.9g (6.8g sugars)
To freeze leftover squash, peel and chop, then freeze the pieces raw in a single layer on a tray for 2 hours before storing in freezer proof containers or bags. Add to stews straight from frozen.
Make up to 3 days ahead. Keep in a sealed container in the fridge. Reheat to serve, adding parsley at the end. Freeze for up to 3 months, tightly sealed in a freezer bag or freezer proof container. Defrost before reheating.
You could replace the sausages in step 2 with chopped cooking chorizo (about 200g) if you like the spicy hit of smoked paprika.
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