Creamy Butternut Squash Rice And Sausage

Creamy Butternut Squash Rice and Sausage

This dish is a flavorful and comforting one-pot meal, perfect for a cozy weeknight dinner. The creamy sauce and tender sausage complement the sweetness of the butternut squash, while the rice adds a satisfying heartiness.

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage (casings removed)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 cups cubed butternut squash (about 1 small squash)
• 1 cup long-grain white rice
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh sage (or 1 teaspoon dried)
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

2. Add the onion and cook for 3-4 minutes, or until softened. Stir in the garlic and cook for an additional minute until fragrant.

3. Add the cubed butternut squash and cook for another 2-3 minutes, stirring occasionally.

4. Stir in the rice and cook for 1 minute, until coated with oil.

5. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover the pot, and simmer for 15 minutes, or until the rice is almost cooked through.

6. Stir in the heavy cream, Parmesan cheese, and sage. Season with salt and pepper to taste. Continue simmering for another 5-7 minutes, or until the rice is fully cooked through and the sauce has thickened slightly.

7. Remove from heat and let sit for a few minutes before serving. Garnish with additional Parmesan cheese and fresh sage leaves (optional).

Tips:

• For a richer flavor, use chicken sausage instead of Italian sausage.
• If you don’t have fresh sage, you can substitute with 1/2 teaspoon dried thyme.
• To make this dish vegetarian, simply omit the sausage. You can add in additional vegetables like diced carrots or celery for more texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if needed to thin out the sauce.
• For a creamier sauce, you can add an additional 1/4 cup of heavy cream or use full-fat coconut milk for a dairy-free option.
• To roast the butternut squash instead of cubing it, preheat your oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes, or until tender, before adding them to the pot with the rice.