Recipe: Delicious 🍁Sausage and butternut squash rice skillet🍁

🍁Sausage and butternut squash rice skillet🍁. 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.

Add the squash, onion, garlic, chile, nutmeg and coarsely chopped sage; season with salt and pepper. In a large skillet (that has a lid), heat the olive oil over medium-high heat. In a large skillet with a lid, heat the olive oil, two turns of the pan, over medium-high. 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. You need 3 of sweet italian sausage, casing removed.
2. You need 2.5 cups of cooked herbed rice (see notes for my quickie recipe).
3. Prepare 1.5 cups of butternut squash, diced medium-small.
4. Prepare 1 of onion, diced.
5. Prepare 3 cloves of garlic, minced.
6. It's 1/4 cup of white wine.
7. You need 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.

Add the sausage and cook, breaking into large pieces with the back of a spoon. Add in sage, fennel seed and ground cloves or allspice. Add the squash, onion, garlic, chile and nutmeg; season with salt and pepper. Butternut squash, sweet Italian sausage, sage and pasta go together like, well like butternut squash and sage.

🍁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..

Everything is cooked in the same pan (except for the pasta), so clean-up is easy. A low carb option for this is to make noodles out of the Butternut Squash. You can check out my Butternut Squash Noodles from a few years ago. In a large skillet over medium high heat, bring oil to a sizzle. Transfer the butternut squash to a large bowl.