Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by thinly slicing the chicken sausage and heating 1 tablespoon of olive oil in a large pot over medium heat. Add the sausage slices to the pot and sauté for about 5-7 minutes, stirring occasionally, until they are golden brown and fragrant. Once cooked, transfer the sausage to a plate and set aside while keeping the flavorful drippings in the pot.
- In the same pot, add another tablespoon of olive oil if needed, then toss in the cubed butternut squash, diced sweet onion, minced garlic, salt, and black pepper. Cover the pot and cook for approximately 8-10 minutes, stirring every few minutes until the butternut squash is tender and starting to caramelize.
- Pour in 4 cups of chicken broth into the pot and blend the mixture until smooth and creamy, creating a rich sauce.
- Add the uncooked basmati rice and the sautéed chicken sausage back into the pot, stirring well to ensure everything is evenly coated in the creamy sauce. Bring the mixture to a gentle simmer, cover the pot with a lid, and reduce the heat to low. Let it cook for about 15-20 minutes, or until the rice is tender.
- Once the rice is cooked through, remove the pot from the heat and fold in the baby spinach, allowing it to wilt gently into the dish. Serve hot and enjoy!
Nutrition
Notes
This dish is great for meal prep—consider batch cooking to have a quick, nutritious meal ready at your fingertips.