The (in)credible science 

Butternut squash is known as an excellent source of health promoting compounds, including carotenoids and polyphenols. A recent study published in Foods revealed that these compounds are well preserved in organic butternut squash even when frozen, and demonstrated that the pomace and seed, which are usually discarded, have significant potential to be utilized as a rich food source. So fresh or frozen, choice pieces or those usually discarded, make sure to enjoy your butternut squash organically!

The Recipe

Our friends at Lundberg Family Farms have treated us to a recipe bursting with rich color and full-bodied flavor! Featuring their Organic Wild Blend® rice, it's the perfect complement to Applegate Organics® Chicken & Apple Sausage. Toss in sweet butternut squash, crisp Granny Smith apples, crunchy walnuts, and fresh herbs for a mouthwatering fall dish that’s simply irresistible!

90 minutes | 10 servings |

Ingredients

• 2 cups Organic Wild Blend® Rice

• 3 1⁄2 cups Water

• 3 cups Butternut Squash, cubed
• 2 cups Granny Smith Apples, diced
• 24 oz Applegate Organics Chicken & Apple Sausage, sliced
• 1 cups Yellow Onion, diced
• 1 cups Walnuts, chopped
• 1⁄2 cups Parsley, chopped
• 1⁄4 cups Chicken Broth or Vegetable Broth
• 1⁄4 cups Garlic, minced
• 2 tbsp Extra Virgin Olive Oil, 1 Tbsp. reserved
• 1 tbsp Thyme, fresh, chopped
• 2 tsp Rosemary, fresh, chopped
• 1 tsp Black Pepper
• Sea Salt to taste
• Butter or Vegan Butter for greasing baking dish

Instructions 

1. Preheat oven to 425°F. Butter a 9 X 13-inch baking dish.
2. In a large saucepan, combine water and Lundberg Wild Blend® Rice. Bring to a boil, reduce heat to simmer, and cover. Cook 50 minutes. Remove from heat and steam for 10 minutes with lid on. Stir in parsley and add to a large bowl.
3. Add squash to a lined baking sheet and drizzle with reserved olive oil. Season with sea salt to taste and bake for 20 minutes. Remove from oven and add to the cooked rice.
4. In a large sauté pan, add remaining olive oil and sausage. Sauté over medium heat for 10 minutes. Add onions and garlic, and sauté for an additional 5 minutes. Add to the rice and squash mixture.
5. Add remaining ingredients, except walnuts, to the bowl. Fold to incorporate thoroughly. Add to greased 9 X 13-inch baking dish. Top with walnuts and bake at 400°F for 15 minutes covered, and broil uncovered for an additional 5 minutes. Enjoy!