Butternut Squash and Chicken Apple Sausage Sautee Thing! :)

So I LOVE LOVE LOVE Aidell's sausages. I usually just use them in a sausage and potato sautee or my sausage and brussel sprout invention. The other day I noticed a recipe inside the wrapper of my chicken apple sausage. I had a butternut squash in the fridge, so I thought I would try it! Here is the recipe link.
I am not eating rice, so I skipped that part.

Yield: 4 servings

Prep time: 60 minutes

Description

Ingredients

		7-8 cups chicken stock (I only used 1 can)
2	T	unsalted butter (I used 1 T)
2	T	olive oil (I used coconut oil)
1		medium onion, chopped
4		Aidells Chicken Apple Sausage links, chopped (I only had 2 left)
3	clv	garlic, chopped
2	c	arborio rice (Omitted completely)
1/2	c	white wine (Omitted, I drink red :)
2	c	roasted butternut squash (Didn't measure, just used a whole squash)
1	t	fresh thyme
		salt and freshly ground black pepper to taste
1/2	c	grated Parmesan (Didn't need)

Instructions

Place the stock in a large pot on the stove and bring to a simmer.

In a large heavy skillet, over medium heat, melt 1 tablespoon of the butter with the olive oil. Stir in the onion and sauté until fragrant. Add the sausage and garlic and cook, stirring, for 2-3 minutes, until the sausage begins to brown slightly. Add the rice and stir to coat with the butter and olive oil. Stir in the wine and one ladle of the stock. Stir until the liquid is almost absorbed. Add the squash and another 2 ladles of stock. Cook, stirring, until almost absorbed. Continue adding stock and stirring until the rice is plump and tender, about 15-20 minutes. Add the thyme and season to taste with salt and pepper. Remove from the heat and stir in the remaining tablespoon of butter. Garnish with Parmesan.

Here are my instructions

Cut squash in half, brush with oil and roast in oven at 450 for 45 min.  When able to handle scoop out squash with a spoon. 

In a skillet, over med heat, melt 1 tblsp butter and the coconut oil. Stir in onion and sautee 2-3 minutes. Add the sausage and garlic and cook until sausage begins to brown, 2-3 minutes. Pour in half the chicken broth can and cook until liquid is almost absorbed. Add the squash and rest of chicken broth, cook 5-10 minutes until most broth is absorbed. Season with thyme, salt, and pepper.

This has AWESOME flavor! Definitely will be in my rotation!