Butternut Squash, Rice and Sausage Casserole

Ingredients

  • 1 butternut squash
  • 3 cups chicken broth
  • 1 cup water
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
  • 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)
  • + 8 more ingredients
    • 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
    • 1 cup other short-grain rice
    • ¼ cup dry white wine
    • 1 teaspoon chopped fresh thyme
    • ½ cup grated fresh parmesan cheese

1 Preheat oven to 350 degrees. 2 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 Increase oven temperature to 400 degrees. 4 In a medium...

View full recipe at SpringPad

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