Bake this delicious rice, sausage and veggie stuffed butternut squash to make a hearty dinner for four.
SAVE ON THIS RECIPE!
Depending on the size squash you start with for this recipe, you’ll have about 4 1/2 cups cubed or 3 cups mashed squash leftover. Freeze leftover cooked squash in freezer containers or resealable freezer plastic bags for up to 1 year.
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