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.