Creamy Butternut Squash + Rice & Sausage
Ingredients
- 1 Tbsp olive oil, avocado oil, or grass-fed butter/ghee
- 16 ozs Italian sausage, any type, sliced
- 3 fresh garlic cloves, minced
- 2 cups unsweetened milk of choice
- 2 Tbsps GF flour, arrowroot powder, or cornstarch
- 1 cup pure butternut squash or pumpkin puree
- 2 tsps Italian seasoning
- sea salt and ground pepper, to taste
- 3 cups cooked brown rice or quinoa
- 1/3 cup freshly shredded parmesan cheese
- 2 Tbsps chopped fresh Italian parsley
Garnish ideas:
- fresh rosemary
- fresh sage
- freshly shredded parmesan cheese
Instructions
- Heat your oil in a large skillet over medium heat. Add the sausage and cook, until nicely browned. Stir in the garlic and saute for 1 more minute.
- Meanwhile, in a small bowl, whisk 3 Tbsps of the milk with the flour until very smooth. Add this slurry to the remaining milk and whisk to incorporate well.
- Add your milk-slurry mixture to the skillet together with the pumpkin puree, and Italian seasoning.
- Whisk well to combine and allow the sauce to simmer for 3-4 minutes to combine the flavors and thicken a bit.
- Taste and season with sea salt and pepper if desired.
- Stir in your cooked brown rice or quinoa, freshly grated parmesan, and parsley, and cook while stirring for 3 more minutes, just to heat everything through.
- Serve immediately and enjoy!
- ❤️Rachel
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