Hi, I am Laura. Today, we’re going to prepare 🍁sausage and butternut squash rice skillet🍁 recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
🍁Sausage and butternut squash rice skillet🍁 Recipe
🍁Sausage and butternut squash rice skillet🍁 is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. 🍁Sausage and butternut squash rice skillet🍁 is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have 🍁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🍁:
- Take 3 sweet italian sausage, casing removed
- Prepare 2.5 cups cooked herbed rice (see notes for my quickie recipe)
- Make ready 1.5 cups butternut squash, diced medium-small
- Take 1 onion, diced
- Prepare 3 cloves garlic, minced
- Make ready 1/4 cup white
- Get 3/4 cup mozz/white cheddar mix shredded cheese
- Prepare 1 sprig fresh thyme
- Get 2 leaves sage, chopped into thin strips
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 . 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.
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