Recipe: Hodgepodge Squash

AFS Education

We want to give you some insight on how some key items in your pantry, garden, and fridge can be the key to a farrago meal (aka hodgepodge, mishmash, ragbag…you get the idea) that turns out even better than you imagined it would. If you’re really not feeling like cooking anything longer than a few minutes, this dish is definitely for you.

Fresh squash was on the menu, and there were onions and tomatoes from the garden to use up. Parsley was running near its end, so why not just top it off? And fresh red pepper flakes always make things taste better if you like a small kick.

Hodgepodge Squash

INGREDIENTS

Serves 12

·       6 links of chicken sausage

·       ½ onion, chopped

·       1/2 package 10oz white mushrooms, sliced

·       2 cup chopped squash (3/4-inch dice)

·       3 large garlic cloves, minced

·       1 Tbsp dried oregano

·       1 tsp red pepper flakes

·       4 medium sized tomatoes diced

·       2 cup cooked brown rice

·       1/4 cup dried parsley (fresh is better)

·       Splash of bone broth

·       Salt and pepper to taste

DIRECTIONS

1.    Preheat the oven to 350 degrees F. Lightly coat an 8- by 12-inch or 2 quart baking dish with cooking spray.

2.    Stir in the mushrooms, zucchini, and garlic.

3.    Cook until the vegetables are starting to soften, 3 to 4 minutes.

4.    Cook rice until almost fully done. Rinse and set aside.

5.    Start the base of the pan with 1 1/2 cup of the rice. Top with the tomatoes and a little garlic, oregano, red pepper flakes, salt and ground pepper. Add in 1/2 of the vegetable mixture and cooked chicken sausage.

6.    Repeat again, with less rice, and no garlic.

7.    Bake until the liquid in the dish is bubbling, about 20 minutes.

8.    Sprinkle with any remaining parsley. Serve.