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Winter Squash, Sausage and Rice Casserole Recipe

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This recipe for Winter Squash, Sausage and Rice Casserole is from The Tops Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole winter squash, acorn or butternut
1 cup dry brown rice
2 cups Chicken Broth + 1 c. water
1 tsp. dry rubbed sage
1 tsp. olive oil
2 links Italian Sausage
1 med-large onion, chopped
2 cloves garlic, minced
1 medium (2-3/4" dia, approx 3 per lb), Apple
1/4 cup, Chardonnay or other dry white wine
1 tsp. chopped fresh thyme or ½ tsp dry leaves
Cooking spray
½ c. parmesan cheese
Directions:
Directions:
Preheat oven to 350. Place squash in a baking pan and bake 30 minutes or until tender. While squash is baking, bring 1 ¼ c. water to a boil. Add rice, cover and simmer 20 minutes.
Allow squash to cool, then halve and seed it. Peel squash and cut up into 1-2 inch chunks and set aside.
In a medium saucepan, heat chicken broth, water and sage without allowing it to come to a boil.
In a large nonstick skillet or wok, heat olive oil, add sausage and brown. Set sausage aside on paper towel.
In the same skillet, sauté onions until tender. Add garlic and apple, sauté another 2 minutes.
Stir in sausage, squash, broth mixture, rice, wine, thyme, salt and pepper; cook 5 minutes on medium heat, stirring occasionally.
Place casserole mixture in a 13x9 inch baking dish coated with cooking spray.
Turn oven to 400, bake casserole for 30 minutes.
Remove casserole from oven and sprinkle with parmesan. Bake an additional 5 minutes.
Allow to cool 5 minutes before serving.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
327 calories per serving

 

 

 

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