Sautéed Sausage and Butternut Squash over Rice
Total time: 25 minutes
Everything is stir-fried quickly to brown, then left to simmer a few minutes while the rice finishes. Use any type of sausage you like. This should end up very moist, almost glazed.
Ingredients:
- The Rice:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 cup (8oz, 240ml) chicken stock
- The Sausages:
- 4 - 6 sausages, 12oz (360gr) total weight
- 12oz (360gr) butternut squash
- 1 onion
- 2 cloves garlic
- 2 tsp olive oil
- 1 tsp paprika
- 2 tsp dried sage
- 1 tsp dried oregano
- 2 tsp Balsamic vinegar
- 1 tsp Worcestershire sauce
- 1/4 - 1/2 cup chicken stock
Instructions:
- Cook rice according to package directions.
- Cut butternut squash into large chunks.
- Roughly chop onion, mince garlic.
- Cut sausage into 1" (3cm) lengths.
- Heat oil in large nonstick skillet over medium high heat.
- Add onion, paprika and sauté 3 minutes.
- Add garlic, sausage and sauté until sausage starts to brown.
- Reduce heat to medium. Add butternut squash and sauté until squash starts to brown.
- Add herbs, vinegar, Worcestershire and 1/4 cup chicken stock.
- Cover, reduce heat and simmer 5 minutes to blend flavors and finish cooking squash. Add more stock if needed.
- When rice is done, spread on a platter.
- Spoon sausage and vegetables on top and serve.