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🍁Sausage and butternut squash rice skillet🍁
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Chef :
Kels Ro🍁Sausage and butternut squash rice skillet🍁
Be prepared for a whole lot of squash recipes. I love fall cooking!
Ingredient
1.5 cups
butternut squash, diced medium-small
3 cloves
garlic, minced
1/4 cup
white wine
1 sprig
fresh thyme
2 leaves
sage, chopped into thin strips
Cooking instructions
* Step 1
In oven proof skillet, cook sausage breaking it up as you cook.
* Step 2
Add the onions and garlic and let cook until onions are translucent then pour in your white wine. Cook 3-5 min
* Step 3
Add the diced butternut squash. Cook for 5-8 min or so
* Step 4
Add your herbs and salt and pepper and stir until combined
* Step 5
Add the rice to the skillet and mix everything and let cook together for 3 min
* Step 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)
* Step 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.
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