How to Prepare Speedy 🍁Sausage and butternut squash rice skillet🍁

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, 🍁sausage and butternut squash rice skillet🍁. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

🍁Sausage and butternut squash rice skillet🍁 is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. 🍁Sausage and butternut squash rice skillet🍁 is something that I have loved my whole life. They are nice and they look fantastic.

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 cook that.

The ingredients needed to make 🍁Sausage and butternut squash rice skillet🍁:

1. Take 3 sweet italian sausage, casing removed
2. Prepare 2.5 cups cooked herbed rice (see notes for my quickie recipe)
3. Take 1.5 cups butternut squash, diced medium-small
4. Make ready 1 onion, diced
5. Get 3 cloves garlic, minced
6. Prepare 1/4 cup white wine
7. Get 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

Steps 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.

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