Sausage and butternut squash rice skillet

In oven proof skillet, cook sausage breaking it up as you cook.

Add the onions and garlic and let cook until onions are translucent then pour in your white wine. Cook 3-5 min

Add the diced butternut squash. Cook for 5-8 min or so

Add your herbs and salt and pepper and stir until combined

Add the rice to the skillet and mix everything and let cook together for 3 min

Top the skillet with cheese and bake in 400F for 20 min or until butternut squash is cooked through (that's why it's important its diced medium-small AND you've taken the time above to cook the squash a bit... it will finish through in the oven)

QUICKIE RICE: in a pot bring to boil 1 cup long grain rice (or wild rice) with 1 chicken bouillon cube, dried basil, oregano and thyme.