Ingredients
- 1/4 cup olive oil (divided)
- yellow onion, diced
- 3 cups butternut squash, diced into bite sized pieces
- 6oz baby bella mushrooms, diced
- 3 cups shaved brussels sprouts
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp dried rosemary
- 1 tsp dried thyme
- 12 oz cooked chicken sausage links, cut into coins.
- 1 3/4 cups white rice
- 15.5 oz can chickpeas, drained
- 4 cups chicken broth
- 1/2 cup dried cranberries
- 1.5 cups freshly grated parm (divded)
Instructions
- Heat a large saute pan over medium-high heat and add 2 tbsp olive oil. Preferably 4.5 QTs in size, but any large saute pan should work.
- Add onion and butternut squash and saute for 10 minutes, stirring occasionally. After 10 minutes, add mushrooms and brussels sprouts and saute for 5 more minutes. Then add in garlic, salt, pepper, rosemary, and thyme and saute for another two minutes. Turn off heat and transfer veggies to a separate bowl.
- Add hot pan back to stove and add remaining 2 tbsp olive oil. Then add chicken sausage and rice and toast for 2 minutes. Pour in chickpeas and chicken broth and stir to combine. Add back in cooked veggies.
- Bring mixture to a boil, then lower heat to low simmer, add in dried cranberries. This will cook over uncovered the next 20-25 minutes, but continue to stir every 5 minutes or so. At around the 15 minutes mark, add in 1 cup parmesan cheese and stir to combine.
- Once all the liquid is absorbed and the rice is fluffed, turn off heat. Top with remaining parmesan cheese. I like to use parmesan shavings here but grated also works!
Category: dinner, lunch, meal prep, fall, skillet
Method: stovetop
Cuisine: American
