Butternut Squash Rice And Sausage Casserole

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A cold-weather hit from our csa newsletter.

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Steps

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Preheat oven to 350 degrees.

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Place squash on a baking sheet and bake for 30 minutes or until tender.

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After allowing squash to cool , cut it in half lengthwise , seed , quarter and peel it.

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Then cut it into 1 / 2-inch cubes and set aside.

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Increase oven temperature to 400 degrees.

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In a medium saucepan over low heat , bring broth , water , and sage to a simmer without allowing it to come to a boil.

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In a large nonstick skillet or wok , heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage.

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Set aside.

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In the same skillet , saute onion in remaining olive oil over medium-high heat until tender.

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Add the apple and garlic , and saute for two minutes.

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Add the rice , and saute for an additional minute.

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Stir in the sausage , squash , broth mixture , wine , chopped thyme , salt , and pepper , and cook for 5 minutes , stirring occasionally.

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Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray.

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Bake at 400 degrees for 30 minutes.

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Rem.

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Ingredients

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butternut squash, chicken broth, water, fresh sage, olive oil, mild sausage, diced onion, sweet apple, garlic cloves, arborio rice, dry white wine, fresh thyme, cooking spray, fresh parmesan cheese