Golden Fig Fine Foods

Sausage and Wild Rice Casserole with Squash

  • 1 C uncooked wild rice blend (3 C cooked)
  • 2 Tb olive oil or butter
  • 1 medium yellow onion, diced
  • 1-1 1/2 lb smoked kielbasa or sausage, sliced
  • 5 C cubed squash (butternut, acorn, or kuri squash work well)
    • 5 C is about 2 lb squash
  • Kosher salt and pepper, to taste
  • 1/2 C chicken or vegetable stock
  • 3/4 C craisins
  • 3/4 C pecans
  • 3/4 C Parmesan cheese, grated – divided
  1. Cook rice according to package directions. Drain any excess liquid and set aside.
  2. Preheat oven to 350 F.
  3. In large cast iron pan over medium heat, heat olive oil, add squash, onions, salt and pepper. Cook about two minutes.
  4. Reduce heat slightly, add 1/2 C chicken or vegetable stock, cover and cook until squash is almost tender (about 7-9 minutes). Stir in sausage, craisins, pecans, and 1/2 C Parmesan cheese.
  5. Cover with foil and place into preheated oven. Bake 20 minutes.
  6. Uncover, sprinkle remaining Parmesan cheese and place back into oven for a few minutes longer, until cheese is melted.

*As seen on Twin Cities Live October 1, 2018

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