Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, 🍁sausage and butternut squash rice skillet🍁. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
🍁Sausage and butternut squash rice skillet🍁 is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. 🍁Sausage and butternut squash rice skillet🍁 is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have 🍁sausage and butternut squash rice skillet🍁 using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make 🍁Sausage and butternut squash rice skillet🍁:
- Take 3 sweet italian sausage, casing removed
- Take 2.5 cups cooked herbed rice (see notes for my quickie recipe)
- Make ready 1.5 cups butternut squash, diced medium-small
- Make ready 1 onion, diced
- Prepare 3 cloves garlic, minced
- Take 1/4 cup white wine
- Get 3/4 cup mozz/white cheddar mix shredded cheese
- Prepare 1 sprig fresh thyme
- Prepare 2 leaves sage, chopped into thin strips
Add the squash, onion, garlic, chile and nutmeg; season with salt and pepper. In a large skillet over medium high heat, bring oil to a sizzle. Transfer the butternut squash to a large bowl. Add sausage and the cooked Knorr Selects rice to the bowl with the butternut squash.
Instructions to make 🍁Sausage and butternut squash rice skillet🍁:
- In oven proof skillet, cook sausage breaking it up as you cook.
- Add the onions and garlic and let cook until onions are translucent then pour in your white wine. Cook 3-5 min
- Add the diced butternut squash. Cook for 5-8 min or so
- Add your herbs and salt and pepper and stir until combined
- Add the rice to the skillet and mix everything and let cook together for 3 min
- 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)
- 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.
In a Dutch oven or a large skillet with a lid, heat the olive oil, two turns of the pan, over medium-high. Add the squash, onion, garlic, chile, nutmeg and coarsely chopped sage; season with salt and pepper. Place squash shells on a baking sheet; fill with sausage mixture. In a large skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. Stir in the broth, salt and pepper.
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