This squash represents the last of our CSA bounty. It’s always a sad day to say goodbye to our farm-fresh vegetables. I wanted these to go out with a bang. So, I tinkered around and thought of all the wonderful things that I love to eat with butternut squash and came up with this one-dish meal. It takes a while in the oven, but it is so well worth it.
First, caramelize two onions. I love caramelized onions, they’re so full of flavor. I use a tablespoon or two of balsamic vinegar to deglaze the pan. There is a method to cooking up the perfect onions, check this article from Bon Appetite to get the whole story.
Then I just mixed the cooked sausage, rice, apples, and squash along with the onions in a 9×13 baking pan. I added the sage and poured the chicken broth on top. Cook covered for one hour then take the foil off, sprinkle the parmesan cheese on top and bake a bit more. Enjoy!
- 1 1/2 lbs butternut squash, peeled and cubed
- 1/2 lb Italian sweet chicken sausage, casings removed and cooked
- 1 c cooked rice
- 2 onions, caramelized
- 1 medium-large granny smith apple, peeled and chopped
- salt and pepper to taste
- 1 tsp rubbed sage
- 1 cup chicken broth
- 3-5 tablespoons grated parmesan cheese
- Toasted pine nuts and cilantro for garnish
- Preheat oven to 375.
- Combine squash, cooked sausage, cooked rice, caramelized onions, and apples in a 9x13 baking dish.
- Sprinkle rubbed sage over the entire dish.
- Pour chicken broth over the dish.
- Cover with foil and bake 1 hour.
- Remove from oven, sprinkle with parmesan cheese and bake 20 more minutes.
- Garnish with chopped cilantro and pine nuts and serve.