Sautéed Sausage and Butternut Squash over Rice
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
This could be considered a non-Asian stir-fry.... The technique is the same but without the Asian flavors- maybe more of a Caribbean influence. Whatever, it was quick and delicious for the end of the week. This should finish the butternut squash.
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.
Cooking Schedule: 25 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small saucepan with lid, large skillet with lid
Chop onion, mince garlic
Cut sausages
Cut butternut squash
Start to cook rice
Sauté onion, paprika |
Add garlic, sausage
Reduce heat, add squash
When everything is nicely browned...
Add herbs, vinegar, Worcestershire, stock
Reduce heat, cover and simmer
Pause while it all finishes
Rice done?
Fluff rice, spoon on platter
Spoon sausage and vegetables on top, serve |