Cook Short Grain Brown Rice (1 cup) according to package directions.
Place cubed Butternut Squash (4 cup) in a medium pot. Add Low-Sodium Chicken Broth (3 cup). 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.
Heat Extra-Virgin Olive Oil (1 tablespoon) over medium heat. When hot, Yellow Onion (1/2), Apple (1), Fresh Sage (1 tablespoon), Fresh Thyme (1 1/2 teaspoon), and Kosher Salt (1/2 teaspoon). 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) and 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!