Recipe: Delicious 🍁Sausage and butternut squash rice skillet🍁

🍁Sausage and butternut squash rice skillet🍁. Sausage and butternut squash rice skillet. In a large skillet with a lid, heat the olive oil, two turns of the pan, over medium-high. Add the sausage and cook, breaking into large pieces with the back of a.

Add the Italian sausage and break it up with a spatula or wooden spoon. Add the onion as well, and saute until the sausage is no longer pink and the onion is softened. Stir in the wild rice, seasoning packet, chicken broth and cranberries. You can have 🍁Sausage and butternut squash rice skillet🍁 using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of 🍁Sausage and butternut squash rice skillet🍁

1. It's 3 of sweet italian sausage, casing removed.
2. You need 2.5 cups of cooked herbed rice (see notes for my quickie recipe).
3. It's 1.5 cups of butternut squash, diced medium-small.
4. It's 1 of onion, diced.
5. Prepare 3 cloves of garlic, minced.
6. Prepare 1/4 cup of white wine.
7. It's 3/4 cup of mozz/white cheddar mix shredded cheese.
8. Prepare 1 sprig of fresh thyme.
9. You need 2 leaves of sage, chopped into thin strips.

Cook rice in stock according to package directions. Heat oil in large nonstick skillet over medium high heat. Add garlic, sausage and sauté until sausage starts to brown. Add butternut squash and sauté until squash starts to brown.

🍁Sausage and butternut squash rice skillet🍁 step by step

1. In oven proof skillet, cook sausage breaking it up as you cook..
2. Add the onions and garlic and let cook until onions are translucent then pour in your white wine. Cook 3-5 min.
3. Add the diced butternut squash. Cook for 5-8 min or so.
4. Add your herbs and salt and pepper and stir until combined.
5. Add the rice to the skillet and mix everything and let cook together for 3 min.
6. Top the skillet with cheese and bake in 400°F for 20 min or until butternut squash is cooked through (that's why it's important its diced medium-small AND you've taken the time above to cook the squash a bit... it will finish through in the oven).
7. QUICKIE RICE: in a pot bring to boil 1 cup long grain rice (or wild rice) with 1 chicken bouillon cube, dried basil, oregano and thyme..

While the squash is cooking, cook the rice according to the directions on the box, set aside ; In a large skillet, brown the sausage on medium high, breaking it up. Add the butternut squash to the skillet, tossing with sausage ; Add the rice and toss. Stir in chopped kale and mix. In a large skillet over medium high heat, bring oil to a sizzle. Transfer the butternut squash to a large bowl.