Butternut Squash Brown Rice Bake

Cook Short Grain Brown Rice (1 cup) according to package directions.

Place cubed 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.

Heat Extra-Virgin Olive Oil (1 tbsp) over medium heat. When hot, Yellow Onion (1/2) , Apple (1) , Fresh Sage (1 tbsp) , Fresh Thyme (1 tsp) , and 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 (4 tbsp) and Parmesan Cheese (4 tbsp) . 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!