Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, 🍁sausage and butternut squash rice skillet🍁. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
In a large skillet with a lid, heat the olive oil, two turns of the pan, over medium-high. Use up your leftovers with these creative recipe ideas that turn day-old bread, rice, cooked meat + more into new. Butternut squash, Italian sausage, veggies, herbs and cheese come together in this delicious Sausage and Butternut Squash Skillet.
🍁Sausage and butternut squash rice skillet🍁 is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. 🍁Sausage and butternut squash rice skillet🍁 is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. 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🍁:
- Prepare 3 sweet italian sausage, casing removed
- Make ready 2.5 cups cooked herbed rice (see notes for my quickie recipe)
- Get 1.5 cups butternut squash, diced medium-small
- Prepare 1 onion, diced
- Make ready 3 cloves garlic, minced
- Prepare 1/4 cup white wine
- Prepare 3/4 cup mozz/white cheddar mix shredded cheese
- Prepare 1 sprig fresh thyme
- Get 2 leaves sage, chopped into thin strips
The orange-colored flesh is very sweet and rich. Winter squash come in many varieties, all of which are excellent sources of vitamin A and good sources of dietary fiber. To make Winter Vegetable Bow ties. This is a great recipe, it has such great flavor!
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 wine. 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.
I used instant rice and it cut the cooking time down incredibly! My husband and I liked this very much but none of my kids did. A summer squash is stuffed with savory rice and sausage with apple and mushrooms, then baked to tenderness for a main dish that's hearty but not heavy. Heat a large skillet over medium heat, and cook the sausage, mushrooms, coriander, and salt (if needed) until the sausage is browned, about. Add the olive oil to the skillet, two turns of the pan; add the sausage.
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