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    You are in: Home / Recipes / Butternut Squash, Rice and Sausage Casserole Recipe
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    Butternut Squash, Rice and Sausage Casserole

    Butternut Squash, Rice and Sausage Casserole. Photo by PaulaG

    1/1 Photo of Butternut Squash, Rice and Sausage Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    40 mins

    30 mins

    Chef Jean Louise's Note:

    A cold-weather hit from our CSA newsletter.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      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.
    3. 3
      Increase oven temperature to 400 degrees.
    4. 4
      In a medium saucepan over low heat, bring broth, water, and sage to a simmer without allowing it to come to a boil.
    5. 5
      In a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage; set aside.
    6. 6
      In the same skillet, saute onion in remaining olive oil over medium-high heat until tender.
    7. 7
      Add the apple and garlic, and saute for two minutes.
    8. 8
      Add the rice, and saute for an additional minute.
    9. 9
      Stir in the sausage, squash, broth mixture, wine, chopped thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally.
    10. 10
      Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray.
    11. 11
      Bake at 400 degrees for 30 minutes.
    12. 12
      Remove casserole from oven, stir mixture gently, and sprinkle with cheese.
    13. 13
      Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly.
    14. 14
      Allow to cool for ten minutes before serving.

    Ratings & Reviews:

    • on November 06, 2011


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2013


      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!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 03, 2012


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (23)


    Nutritional Facts for Butternut Squash, Rice and Sausage Casserole

    Serving Size: 1 (456 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 368.9
    Calories from Fat 54
    Total Fat 6.0 g
    Saturated Fat 2.3 g
    Cholesterol 8.8 mg
    Sodium 614.2 mg
    Total Carbohydrate 67.2 g
    Dietary Fiber 7.1 g
    Sugars 10.0 g
    Protein 12.2 g

    The following items or measurements are not included:

    mild sausage

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