Creamy Butternut Squash Italian Sausage Crockpot Rice Bowls

These creamy butternut squash and Italian sausage rice bowls are the ultimate hands-off comfort food for busy holiday weeks. By letting the slow cooker merge savory Italian sausage, tender squash, garlic, and fresh sage into a rich braise, dinner comes together with minimal effort. Simply ladle over warm rice and top with parmesan for a warm, satisfying meal the whole family will love.

Ingredients

• 1 1/2 lb sweet Italian sausage, casings removed and crumbled
• 4 cups diced butternut squash (1/2-inch pieces)
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp chopped fresh sage
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes
• 1 cup low-sodium chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 4 cups cooked brown or wild rice, warm for serving
• 1/4 cup toasted pepitas for garnish

Instructions

1. In a 6-quart crockpot, combine the crumbled Italian sausage, diced butternut squash, yellow onion, minced garlic, fresh sage, dried thyme, red pepper flakes, salt, black pepper, and chicken broth.
2. Cover and cook on LOW for 4 to 5 hours (or HIGH for 2 1/2 to 3 hours) until the squash is fork-tender and the Italian sausage is fully cooked to an internal temperature of 165 F.
3. Uncover the crockpot and gently stir in the heavy cream and grated Parmesan cheese until melted into a smooth, creamy sauce.
4. Ladle the sausage and butternut squash mixture generously over individual bowls of warm rice. Sprinkle with toasted pepitas and extra Parmesan before serving.

Tips

• To save prep time, purchase pre-peeled and diced butternut squash from the produce section.
• Store leftover sausage mixture separately from the rice in airtight containers for up to 4 days.
• Swap brown rice for warm farro or quinoa for a heartier grain bowl alternative.