Butternut Squash, Rice and Sausage Casserole

READY IN: 1hr 10mins




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