Cooking Instructions
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Step 1
Cook
Short Grain Brown Rice (190 g)
according to package directions.
Step 2
Place cubed
Butternut Squash (560 g)
in a medium pot. Add
Low-Sodium Chicken Broth (720 mL)
. Bring to a boil then lower to a simmer. Cook for 20-25 minutes until tender.
Step 3
Using a slotted spoon, transfer the butternut squash to a blender and puree until smooth. Reserve ¼ cup of cooking liquid.
Step 4
Heat
Extra-Virgin Olive Oil (15 mL)
over medium heat. When hot,
Yellow Onion (1/2)
,
Apple (1)
,
Fresh Sage (2 g)
,
Fresh Thyme (1 g)
, and
Kosher Salt (3 g)
. Cook for 5-6 minutes.
Step 5
Remove the casings from the
Sweet Italian Turkey Sausage (3)
. Add the sausages to the pan and cook for 6-8 minutes, breaking up the meat with a spatula.
Step 6
Add the ¼ cup of reserved squash cooking liquid and cook for 1 more minute, making sure to scrape up any browned bits from the bottom of the pan. Stir the brown rice, butternut puree, and
Fontina Cheese (110 g)
. Taste for seasoning.
Step 7
In a small bowl, combine
Whole Wheat Panko Breadcrumbs (10 g)
and
Parmesan Cheese (20 g)
. Smooth the top of the filling and sprinkle with the Panko mix. Bake for 25 minutes until lightly browned around the edges. Serve and enjoy!
