A delightful casserole combining the sweetness of butternut squash with the savory taste of sausage and rice.
Preheat your oven to 375°F.
Preheating ensures even cooking from the start.
Cut the butternut squash in half, remove seeds, and peel. Dice into 1/2-inch cubes.
Use a sharp knife to make peeling and cutting easier.
Spread the squash cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 25 minutes.
Roasting enhances the natural sweetness of the squash.
In a large skillet, heat the remaining olive oil over medium heat and cook the sausage until browned. Remove and set aside.
Break the sausage into small pieces for even cooking.
In the same skillet, sauté the onion until translucent, then add the apple and garlic, cooking for 2 more minutes.
Stir frequently to prevent burning.
Add the rice to the skillet and toast for 1 minute, stirring constantly.
Toasting the rice adds a nutty flavor to the dish.
Stir in the sausage, roasted squash, chicken broth, wine, and thyme. Cook for 5 minutes, stirring occasionally.
Ensure the mixture is well combined for even flavor distribution.
Transfer the mixture to a greased baking dish and bake for 20 minutes.
Cover the dish with foil to retain moisture if desired.
Sprinkle the parmesan cheese over the top and bake for an additional 5 minutes, or until the cheese is melted.
Broil for a minute for a golden crust.
Let the casserole cool for 10 minutes before serving.
Cooling allows the flavors to meld together.
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