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Butternut Squash, Rice And Sausage

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Ingredients

Adjust Servings:
1 butternut squash
3 cups chicken broth
1 cup water
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
2 teaspoons olive oil, divided
1 lb mild sausage, crumbled or sliced (i prefer aidell's brand chicken and apple sausage)
1 cup diced onion
1 small sweet apple, diced (gala, pink lady, or golden delicious, for example)
2 garlic cloves, minced
1 cup uncooked arborio rice or 1 cup other short-grain rice

Nutritional information

368.9
Calories
54 g
Calories From Fat
6.1 g
Total Fat
2.4 g
Saturated Fat
8.8 mg
Cholesterol
614.2 mg
Sodium
67.2 g
Carbs
7.1 g
Dietary Fiber
10.1 g
Sugars
12.2 g
Protein
456 g
Serving Size

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Butternut Squash, Rice And Sausage

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    Thank you so much for this awesome recipe! Definitely going to use it a lot, since my family loved it. I read a couple of the reviews beforehand and made a couple of changes: I peeled and cubed the butternut. Then I roasted it at 180C till just tender. I fried the onions and garlic in olive oil. used beef bangers and took their casings off. Put it with the onions and garlic and browned it. Then I added two golden delicious apples and left it to fry for two minutes. After I added the rice and fried for 2 minutes again, I added the chicken stock, water, wine and oregano (did not have sage), salt and pepper. I boiled it for 5 minutes. Then only did I add the roasted butternut. Baked it at 200C as per recipe for 30 minutes, stirred and topped with cheddar cheese (did not have parmesan).

    • 90 min
    • Serves 5
    • Easy

    Ingredients

    Directions

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    Butternut Squash, Rice and Sausage Casserole,A cold-weather hit from our CSA newsletter.,Thank you so much for this awesome recipe! Definitely going to use it a lot, since my family loved it. I read a couple of the reviews beforehand and made a couple of changes: I peeled and cubed the butternut. Then I roasted it at 180C till just tender. I fried the onions and garlic in olive oil. used beef bangers and took their casings off. Put it with the onions and garlic and browned it. Then I added two golden delicious apples and left it to fry for two minutes. After I added the rice and fried for 2 minutes again, I added the chicken stock, water, wine and oregano (did not have sage), salt and pepper. I boiled it for 5 minutes. Then only did I add the roasted butternut. Baked it at 200C as per recipe for 30 minutes, stirred and topped with cheddar cheese (did not have parmesan).,How about using quinoa or farro instead of rice? Do you think that would work? we don’t have any uncooked rice… Thank you!!


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees.

    2
    Done

    Place Squash on a Baking Sheet and Bake For 30 Minutes or Until Tender. After Allowing Squash to Cool, Cut It in Half Lengthwise, Seed, Quarter and Peel It. Then Cut It Into 1/2-Inch Cubes and Set Aside.

    3
    Done

    Increase Oven Temperature to 400 Degrees.

    4
    Done

    in a Medium Saucepan Over Low Heat, Bring Broth, Water, and Sage to a Simmer Without Allowing It to Come to a Boil.

    5
    Done

    in a Large Nonstick Skillet or Wok, Heat 1 Teaspoon of the Olive Oil Over Medium-High Heat and Brown the Sausage; Set Aside.

    6
    Done

    in the Same Skillet, Saute Onion in Remaining Olive Oil Over Medium-High Heat Until Tender.

    7
    Done

    Add the Apple and Garlic, and Saute For Two Minutes.

    8
    Done

    Add the Rice, and Saute For an Additional Minute.

    9
    Done

    Stir in the Sausage, Squash, Broth Mixture, Wine, Chopped Thyme, Salt, and Pepper, and Cook For 5 Minutes, Stirring Occasionally.

    10
    Done

    Place the Casserole Mixture in a 13 X 9-Inch Baking Dish Coated With Cooking Spray.

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