 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | Rice, brown, medium-grain | 3/4 | cup (8 fl oz) | water | 1 1/8 | large | Onion, chopped | 1 1/2 | cups, cubes | Squash, winter, butternut, raw | 1/3 | sausage | Sausage, Turkey, Butterball (l Lb.) | 1/3 | cup | corn, frozen organic | 1/3 | cup | corn, frozen organic | 1 1/2 | cups | chicken broth, organic free range, Pacific | 1/3 | teaspoon | black pepper | 1 1/8 | clove | garlic minced |
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Steps
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Sequence
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Step
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| | 1 | Roast Butternut squash skin side down for 45 minutes in 375 degree oven until tender.
In blender mix squash and chicken broth until smooth. Saute onion and sausage and garlic in pan sprayed with pan. Mix rice you cooked for 20minutes in the water with the onion and squash mixture. cook for 20 minutes until warm. |
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