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Preparation
Step 1
The antioxidant-rich butternut squash used in this recipe is also high in fiber. Using low-fat chicken sausage provides added protein without the extra calories and saturated fat. This casserole can also be prepared in a slow-cooker; cook on low for up to 8 hours and you will have a delicious dinner waiting for you at home!
Preheat oven to 350 degrees. Place squash on baking sheet and bake for 30 minutes or until tender. Cut squash lengthwise; peel and seed it, and chop into cubes. Increase oven temperature to 400 degrees. In a medium saucepan over low heat, bring broth, water, and sage to a simmer without allowing it to come to a boil. In a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage; set aside. In the same skillet, sauté onion in remaining olive oil over medium-high heat until tender. Add the apple and garlic, and sauté for two minutes. Add the rice, and sauté for an additional minute. Stir in the sausage, squash, broth mixture, wine, chopped thyme, salt, and pepper, and cook for five minutes, stirring occasionally. Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400 degrees for 30 minutes.
Remove casserole from oven, stir mixture gently, and sprinkle with cheese. Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly.