It’s almost a skillet dinner. I cook the rice separately, like I would for a stir-fry. I like the results better when the rice is ‘fluffy’.
That also give the option of having the sausage & squash with pasta or quinoa or barley or nothing at all.
I picked my last 6 butternut squash today. Two of them are still rather green but the vines are dead. I decided I’d have better luck getting them to ripen moving them around to follow the sun myself. Besides, it’s supposed to start raining again.
We have managed to get our bike rides in every week – it helps to be flexible.
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Skillet Sausage & Butternut Squash
I used a pork and herb sausage for this but any kind will work: Italian, Bratwurst, Smoked…. all good.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Stir Fry
- 1/2 Basmati rice
- 1 cup chicken stock
- 4 – 6 sausages, 12oz (360gr) total weight, cut into 1″ (2cm) pieces
- 12oz (350gr) butternut squash, cut into chunks
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbs olive oil
- 1 tsp paprika
- 2 tsp dried sage
- 1 tsp dried oregano
- 1 tbs Balsamic vinegar
- 2 tsp Worcestershire sauce
- 1/4 – 1/2 cup chicken stock
- Cook rice in stock according to package directions. Basmati usually takes 15 minutes.
- Heat oil in large nonstick skillet over medium high heat.
- Add onion, paprika and sauté 3 minutes.
- Add garlic, sausage and sauté until sausage starts to brown.
- Reduce heat to medium.
- Add butternut squash and sauté until squash starts to brown.
- Add herbs, vinegar, Worcestershire and 1/4 cup chicken stock.
- Cover, reduce heat and simmer 5 minutes to blend flavors and finish cooking squash.
- Add more stock if needed.
- When rice is done, spread on a platter. Spoon sausage and vegetables on top and serve.
The butternut squash and sausages are to be cut into bite-size pieces. Actual size depends on your preference but makes little difference in cooking time.
Keywords: butternut squash, sausage, rice
Someone, who shall remain nameless, got bored with riding on the canal.
He is a much more adventurous rider than I am. I like to peddle along, fast, gazing at the treetops, admiring the colors, letting my mind wander and, basically, not having to pay attention to much of anything.
He likes to go exploring, which means riding on the roads with cars and trucks and tractors and having to pay attention.
He found a new trail (he said) along the river. It should be lovely…..
To give him credit, it was a lovely ride, and some of it was actually on a bike trail – about 5 minutes.
A lot of it was on farm roads and most of the rest was small roads. There was only a short stretch on the main road.
It was fun. We got to see parts of the area we’ve never been to – and maybe, some day we’ll come back and check out that hill-top village.
There was even a solitary picnic table right off the area where we could park – with lovely views.
I didn’t even complain.
4 thoughts on “Skillet Sausage & Butternut Squash; the river ride”
Beautiful scenery! I don’t ride a bike anymore. Long story. You should explore more often though 😉
I picked most of my green tomatoes yesterday. I found a good recipe for pickling them. Hubs thought they were wonderful but put them on everything so they only lasted a week or so. I’ll do the rest up today or tomorrow. I left some on the plants that were orange. It’s supposed to be warm and sunny here the next few days so I’m really hoping they ripen that way rather than moving them through the house. I just don’t have the room.
I have learned that as soon as the tomatoes start changing color they can be picked and they ripen just fine – as good as on the vine. I often pick mine early, when still partially green, as they get too heavy for the vine. My tomato pickles and relish are both going fast, too lol
I share your exact bike riding style…no main roads ever!
I shouldn’t be concerned here. Unlike in the US, drivers are very respectful of bike riders. I’ve even had big lorries slow down and wait to pass me. It’s still unnerving tho…
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