I love butternut squash. I’ve been known to cook one up and eat the whole thing in a day. Oddly enough, despite loving it so much, I actually had to look up whether it was considered a veggie or starch. (In case you guys didn’t know, it’s a veggie.) Unfortunately, The Man isn’t a fan. I think part of it is that squash tends to be more on the sweet side, and he doesn’t like food that’s sweet unless it’s a dessert. By adding some sausage and some spices, it brought the sweet factor down enough that The Man actually really liked it.
Ingredients
12 oz reduced fat pork sausage
1 cup chopped onions
1/4 cup minced garlic
2 tablespoons butter
3 tablespoons flour
1 teaspoon ground cumin
1 1/2 tablespoons chili powder
3 cups milk
3 cups cubed butternut squash
6 cups cooked rice
Directions
Preheat the oven to 350 degrees. Line a 9″x13″ baking pan with foil.
Cook the sausage in a large skillet, set aside in a separate container. Add the garlic, onions, and butter to the pan. Once the butter is melted, add the milk, flour, cumin, and chili powder to the pan and stir until there’s no clumps of flour. Add the squash and let it boil until the sauce is thick enough to stick to the spoon.
Put the rice in the foil coated pan, pour the squash mixture over it. Stir until everything is well mixed. Bake for about 30 minutes, or until the squash is tender.
Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 417.1
Total Fat: 11.3 g
Cholesterol: 9.6 mg
Sodium: 66.5 mg
Total Carbs: 46.8 g
Dietary Fiber: 2.3 g
Protein: 7.6 g
oh my gosh, I love the title of your blog!
and moving on from that, love this recipe. I love butternut squash. so it’s nice to see it used
xoxo, Amy @ Interpret As You May
{PS – I’m giving away a Fitness Notebook & would love for you to win!}
Thank you! I love butternut squash too, but the only way I’ve had it is baked and mushed. Thank you for the invite to the drawing, I’ll stop by.
Yum – that does sound really tasty!!
Thanks for linking to a Round Tuit!
Hope you have a fabulous week!
Jill @ Creating my way to Success
http://www.jembellish.blogspot.com/
Thank you!
I just love the combination of seasons for this awesome dish. Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you! I’m glad you enjoyed it.
I usually make butternut squash a solo but this sounds great! Thanks so much for linking on Busy Monday!
That’s the way I usually make it too, but I felt like trying something new with it. I’m glad you like it!
Thank you so much for linking this recipe up at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week.
Thank you for hosting, I’ll be there!
This is totally my kind of food! I am sure I would dig in and eat the whole pot! Thank you so much for sharing this at Wednesday Extravaganza – hope to see you there again this week with more of your deliciousness!
I came pretty close to doing that myself! And thank you for hosting!
I might actually get my hubby to eat butternut squash by mixing it in with sausage!
This looks great. Thanks so much for linking up at What’s In Your Kitchen Wednesday!
That was the only way I could get my husband to eat it and he actually enjoyed it, so it’s possible. Thank you for hosting the party!