Every week, we share simple dinner ideas to help you get out of your recipe rut. It’s called, “Monday Night Meal.” Laurie Crowell from Golden Fig stopped by to make Sausage and Wild Rice Casserole with Squash.
Sausage and Wild Rice Casserole with Squash
1 C uncooked Wild Rice Blend (3 C cooked)
2 TB olive oil or butter
1 medium yellow onion, diced
1-1 1/2 lbs smoked kielbasa or sausage, sliced
5 C cubed squash (butternut, acorn or kuri squash) 5 C is about 2 lbs squash
kosher salt and pepper to taste
1/2 C chicken or veggie stock
3/4 C craisins
3/4 C pecans
3/4 C parmesan cheese, grated-divided
How to make it:
Cook rice according to package directions. Drain any excess liquid and set aside. In large cast iron pan over medium heat, heat olive oil, add squash, onions, salt and pepper and cook about two minutes. Reduce heat slightly, add 1/2 C chicken or veggie stock, cover and cook until squash is almost tender (about 7-9 minutes) Stir in sausage, craisins, pecans and 1/2 C parmesan cheese. Cover with foil and place into a preheated oven 350ºF. Bake for 20 minutes. Uncover, sprinkle remaining parmesan and place back into oven for a few minutes longer until parmesan melts.