Oven-Baked Butternut Squash & Sausage 'Risotto' (Thanks to Brian Joughin for this delish dish)

Materials:

• 2 Tbsp olive oil
• 3 cloves garlic, chopped
• 1/2 sweet onion, chopped
• 1 butternut squash, peeled and cubed
• 1 package sausage meat (~1 lb)
• 1 can diced tomatoes, drained
• 1 c. arborio rice
• 2 c. chicken broth
• 1 Tbsp chopped fresh sage
• 1 Tbsp chopped fresh thyme
• salt & pepper

Methods:

1. Pre-heat oven to 350F.
2. Heat olive oil in large pan. Saute garlic and onions for a few minutes. Add butternut squash and continue to saute until vegetables are fork-tender.
3. Meanwhile in a separate pan, cook sausage until done. Add to pan pan with vegetables.
4. Season with salt, pepper, sage and thyme.
5. Add rice and tomatoes and stir to mix.
6. Transfer to casserole dish and pour broth overtop.
7. Cover dish and cook for 45 minutes at 350F.
8. Uncover dish and cook another 20-25 minutes until most of liquid is absorbed.
9. Eat!