Community Pick
Butternut Squash, Rice and Sausage Casserole
"A cold-weather hit from our CSA newsletter."
photo by PaulaG
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
5-6
ingredients
- 1 butternut squash
- 3 cups chicken broth
- 1 cup water
- 1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
- 2 teaspoons olive oil, divided
- 1 lb mild sausage, crumbled or sliced (I prefer Aidell's brand chicken and apple sausage)
- 1 cup diced onion
- 1 small sweet apple, diced (gala, pink lady, or golden delicious, for example)
- 2 garlic cloves, minced
- 1 cup uncooked arborio rice or 1 cup other short-grain rice
- 1⁄4 cup dry white wine
- 1 teaspoon chopped fresh thyme
- cooking spray
- 1⁄2 cup grated fresh parmesan cheese
directions
- Preheat oven to 350 degrees.
- Place squash on a baking sheet and bake for 30 minutes or until tender. After allowing squash to cool, cut it in half lengthwise, seed, quarter and peel it. Then cut it into 1/2-inch cubes and set aside.
- Increase oven temperature to 400 degrees.
- In a medium saucepan over low heat, bring broth, water, and sage to a simmer without allowing it to come to a boil.
- In a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage; set aside.
- In the same skillet, saute onion in remaining olive oil over medium-high heat until tender.
- Add the apple and garlic, and saute for two minutes.
- Add the rice, and saute for an additional minute.
- Stir in the sausage, squash, broth mixture, wine, chopped thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally.
- Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray.
- Bake at 400 degrees for 30 minutes.
- Remove casserole from oven, stir mixture gently, and sprinkle with cheese.
- Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly.
- Allow to cool for ten minutes before serving.
Questions & Replies
-
How about using quinoa or farro instead of rice? Do you think that would work? we don't have any uncooked rice... Thank you!!
Reviews
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This was delicious! Only slight mods in process: peeled and diced the squash, tossed with olive oil, broiled until tender, stirring once or twice. Used my large cast-iron skillet for browning sausage, sautéing onions and apples. Added everything else to the skillet and put it directly into the oven. (Saves on cleanup!). -
Everyone in the house loved this--the vegetarian and the meat eater! Used a vegetarian sausage instead of real sausage, used veggie broth, and had to replace rice with barley (oops!), but it turned out great. Next time, would add a larger/tarter apple, and possible stir more cheese into the casserole itself instead of just on the top. But even my pickiest eater, not a veggie fan, loved this. Thanks for sharing! Oh, and I loved roasting the squash this way--much easier to peel and clean! -
Thank you so much for this awesome recipe! Definitely going to use it a lot, since my family loved it. I read a couple of the reviews beforehand and made a couple of changes: I peeled and cubed the butternut. Then I roasted it at 180°C till just tender. I fried the onions and garlic in olive oil. I used beef bangers and took their casings off. Put it with the onions and garlic and browned it. Then I added two golden delicious apples and left it to fry for two minutes. After I added the rice and fried for 2 minutes again, I added the chicken stock, water, wine and oregano (did not have sage), salt and pepper. I boiled it for 5 minutes. Then only did I add the roasted butternut. Baked it at 200°C as per recipe for 30 minutes, stirred and topped with cheddar cheese (did not have parmesan). -
Wow!!!! Just made this for the 1st time and can already tell I am going to be making this all the time. Perfect combination of savory and sweet. Would not change a thing! thank you!!
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We really enjoyed this recipe! It was very tasty and felt like a nice Fall comfort dish. Modifications were: subbing "No Chicken Broth" (vegetarian) for the chicken broth, extra broth for the white wine since I was out, and I used a vegetarian sausage, which worked fine. Also, my apple was a little on the larger side, so I felt the amount of sweetness was perfect. I topped the finished dish with more Parmesan. Thanks so much!
see 26 more reviews
Tweaks
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Everyone in the house loved this--the vegetarian and the meat eater! Used a vegetarian sausage instead of real sausage, used veggie broth, and had to replace rice with barley (oops!), but it turned out great. Next time, would add a larger/tarter apple, and possible stir more cheese into the casserole itself instead of just on the top. But even my pickiest eater, not a veggie fan, loved this. Thanks for sharing! Oh, and I loved roasting the squash this way--much easier to peel and clean!
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Very tasty! I made a few changes - replaced rice with 1.5 cups quinoa, also, I had some baby spinach on hand and added it to the casserole dish before pouring the rest of the mixture into it. I also doubled the parmesan. The family really liked it. Great recipe.
RECIPE SUBMITTED BY
My husband and I both love to cook, and we use Recipezaar all the time. My mother, Chef PaulaG, got us hooked on the site a few years ago.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
