🍁Sausage and butternut squash rice skillet🍁
🍁Sausage and butternut squash rice skillet🍁

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, 🍁sausage and butternut squash rice skillet🍁. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

🍁Sausage and butternut squash rice skillet🍁 is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. 🍁Sausage and butternut squash rice skillet🍁 is something which I’ve loved my entire life.

In a Dutch oven or a large skillet with a lid, heat the olive oil, two turns of the pan, over medium-high. 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. Plus there's half of a butternut squash languishing in the fridge….

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 🍁sausage and butternut squash rice skillet🍁 using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make 🍁Sausage and butternut squash rice skillet🍁:
  1. Prepare 3 sweet italian sausage, casing removed
  2. Make ready 2.5 cups cooked herbed rice (see notes for my quickie recipe)
  3. Take 1.5 cups butternut squash, diced medium-small
  4. Get 1 onion, diced
  5. Get 3 cloves garlic, minced
  6. Take 1/4 cup white wine
  7. Take 3/4 cup mozz/white cheddar mix shredded cheese
  8. Make ready 1 sprig fresh thyme
  9. Take 2 leaves sage, chopped into thin strips

Visit the Spice House for the recipe and spice. Dice bacon and cook in skillet until brown. Remove bacon to a plate lined with paper towel. Serve the sausage and butternut squash on its own as a side dish, or on a bed of brown and wild rice for a satisfying, filling meal.

Instructions to make 🍁Sausage and butternut squash rice skillet🍁:
  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.

Remove bacon to a plate lined with paper towel. Serve the sausage and butternut squash on its own as a side dish, or on a bed of brown and wild rice for a satisfying, filling meal. Add the sausage to the skillet and raise the heat to medium-high. Stir almost constantly while breaking up large pieces with a wooden. After allowing squash to cool, cut it in half lengthwise, seed, quarter and peel it.

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