Acorn Squash with Sausage and Brown Rice

Where I work, a lot of my patients like recipes. I found this recipe on and made it my own. It reminded me of comfort food, Thanksgiving and fall.


  • 15 ounces frozen cubed butternut squash
  • Olive or canola oil
  • 1 lb mild or spicy sausage
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 stalks celery, diced
  • 2 cups brown rice, cooked
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper


  1. In a large pot, heat oil over medium-high heat. Add onion, bell pepper, and celery and saute for about 10 minutes until soft.
  2. Add sausage and cook until browned. You may choose to cook separately in order to drain the fat.
  3. Add the butternut squash to the pot and continue cooking until heated through, about 10 minutes.
  4. Season with salt and pepper if needed.
  5. Serve over rice and garnish with parsley.


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