Rice with Squash and Sausage

Serves: 2-4
Cooking time: 45 minutes to 1 hour, if the squash is prepared in advance

Ingredients:

• 2 tbsp olive oil or vegetable oil, divided
• 1 small onion, peeled and chopped
• (optional) 1 clove garlic, peeled and diced
• 0.5 lbs Italian sausage
• 1.25 cups jasmine or long-grain white rice 
• Water + chicken broth, to make 3 cups total 
• 1 cup cooked winter squash (acorn, butternut, pumpkin, delicata)
• Salt and pepper 
• (optional) herbs and spices, such as: a large sprig of parsley, a few small sprigs of fresh thyme, a pinch of nutmeg, or one or two pinches of red pepper flakes.
• 2 to 4 tbsp grated hard cheese (like Parmesan, Romano, Asiago, Grano Padano, or Parmigiano Reggiano), amount depending on taste and on the strength of the cheese

Directions:

In advance, cook the winter squash. I think the easiest way to do this is put the whole squash in a 375 degree oven for 1 to 1.5 hours, until the skin is soft enough to be easily pierced by a fork or a butter knife. Let it cool, then cut open the squash, remove the seeds and stringy parts, and scoop out the flesh. You can store the roasted squash in the fridge for three days or so, or in the freezer for several months. I like to buy squash when it is on sale, then roast and freeze it in one cup portions for quick use later on.

1. Prepare the onion (and garlic, if using). 
2. Put oil and onion (and garlic, if using) in a pot and turn heat on to medium high. After 3 or 4 minutes, add the sausage. Cook, stirring occasionally, until the sausage is just browned. 
3. If the sausage did not give off much fat, add the other tbsp of oil. Add the dry rice and toast, stirring occasionally, for about 5 minutes. 
4. Add the water and/or chicken broth, the cooked squash, salt and pepper to taste, and the optional spices. Stir briefly to combine. If you are using any herbs, add these now. 
5. Bring to a boil over high heat, then reduce heat to low or medium low (to maintain a slow simmer) and cover tightly. Simmer until the rice has absorbed the cooking liquid. 
6. While the rice cooks, grate the cheese. Once the rice has absorbed the cooking liquid, remove the stems of the herbs (it's ok if the leaves stay in there) and stir in the cheese. Serve warm. 

Variations:

For stuffed winter squash (4 servings), use 2 delicata squash or 2 medium-small acorn squash in place of the 1 cup of prepared squash. 

1. Preheat oven to 375 degrees. Line a baking sheet or cake pan with foil. 
2. Cut the winter squash in half and remove the seeds and stringy parts. Lightly brush oil on the flesh of the squash, and place cut side down on the baking sheet. Roast  at 375 degrees about 1 hour, until nearly tender--they will cook a little more with the stuffing. 
3. As the squash cooks, prepare the recipe above, omitting the winter squash in step 4 (and, optionally, including chunks of zucchini instead, added at the same time as the rice). 
4. As soon as the squash are cool enough to handle gently, turn them over so the hollow is facing up, and fill with the rice and sausage. Depending on how large the squash are, there may be some rice left over. (Optional: top with shredded cheese and/or bread or cracker crumbs.) 
5. Return the squash to the 375 degree oven, and cook for 15 minutes. Cover loosely with foil if you are worried about the topping getting burned.