Butternut Squash Fall Casserole


  • 3 chicken sausage links
  • 1 cup rice
  • coconut oil or olive oil
  • 1 medium yellow onion
  • 1 small butternut squash
  • dried cranberries (orange cranberries add a nice kick!)
  • salt
  • pepper
  • fresh thyme
  • dairy-free cheese (we recommend the shredded mozzarella from Trader Joes)

Cooking Instructions

  1. Cook the rice according to instructions. For brown rice, add 2 cups of water per 1 cup of rice
  2. Once the rice is halfway done, preheat the oven to 350 degrees
  3. Heat a deep skillet on medium with coconut or olive oil
  4. Dice the squash and onion and add it to the skillet with salt and pepper
  5. After 5 minutes, add in the chicken sausage. Cook until sausage is brown and the squash is soft with a little chew
  6. Stir in the cooked rice, thyme, and chicken sausage
  7. Transfer mixture to a baking dish. Add in as much vegan cheese as your heart desires!
  8. Bake for roughly 15 minutes, cheese should be nice and gooey
  9. Sprinkle with more thyme and serve warm
  10. Enjoy the taste and smell of fall! 🙂