BUTTERNUT SQUASH AND SAUSAGE WITH RICE RECIPE

Here is a quick something we threw together and it couldn't have been easier.  Apologies ahead of the time for the photos, the flash on my camera was acting up and so some photos were sharp others were blurry.

We had some butternut squash, peppers, pears and sausage.

First up, we diced the squash, peppers and pears and put them on a baking sheet.

Then we diced up some Andouille sausage into about the same sized pieces as the veggies.  We tossed it all in a bit of olive oil, salt and pepper and popped it in the oven.

We roasted them all at 400 degrees for about 20 minutes or until the squash was tender and everything had a nice color to it.

While that was roasting, we made a pot of mushroom soup rice.  Just white rice, some vegetable broth and some cream of mushroom soup.  We had a few fresh mushrooms leftover that we added after it was cooked.

Roasted Squash and Sausage with rice

Then we just put some rice in a bowl and topped it with the roasted veggies and squash.  The Andouille sausage has a smokey flavor and that, coupled with the roasted squash and the sweetness of the peppers, was just wonderful.

It was a delicious quick dish, and definitely has all the flavors of Fall!

Enjoy!