Short Grain Brown Rice (1 cup)
according to package directions.
Butternut Squash (4 cups)
in a medium pot. Add
Low-Sodium Chicken Broth (3 cups)
. Bring to a boil then lower to a simmer. Cook for 20-25 minutes until tender.
Using a slotted spoon, transfer the butternut squash to a blender and puree until smooth. Reserve ¼ cup of cooking liquid.
Extra-Virgin Olive Oil (1 Tbsp)
over medium heat. When hot,
Yellow Onion (1/2)
Fresh Sage (1 Tbsp)
Fresh Thyme (1/2 Tbsp)
Kosher Salt (1/2 tsp)
. Cook for 5-6 minutes.
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.
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 (1 cup)
. Taste for seasoning.
In a small bowl, combine
Whole Wheat Panko Breadcrumbs (1/4 cup)
Parmesan Cheese (1/4 cup)
. 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!