Kabocha, sausage and feta rice bake

Kabocha, sausage and feta rice bake 🌟Went to the farmers’ market yesterday and Aris wanted to try the “green pumpkin”! I wanted to try something different so came up with this rice casserole, which turned out to be a total winner! Kids love the sweet squash and feta goes so well in contrast. The chorizo I used was the sliceable Spanish kind (vs Mexican), but you could easily use Greek loukaniko if you’re so lucky to find it!

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#RECIPE:
1 sausage link, like chorizo or loukaniko, sliced
2 tbsp olive oil
1/2 onion, chopped
1/2 (3-4 lb) medium kabocha squash, sliced and cut into 1 inch pieces
salt and pepper
1 1/2 cups medium-grain rice
3 1/4 cups hot water
1 vegetable stock cube
1 1/2 cups grated cheese, like manchego or kefalograviera
3/4 cup crumbled feta
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In a large frying pan, fry sausage over medium heat until browned on both sides. Add oil and onion and cook until starting to soften, then add squash and season with salt and pepper. Cook and stir occasionally until squash is beginning to soften slightly, about 5 minutes. Add rice and stir to coat in oil, and cook for 1 minute. Transfer to a large baking pan or dish. Pour in water, and add stock cube and stir to dissolve. Stir in 1 cup of the grated cheese. Taste at this point; it should taste just a little saltier than you want the finished dish to be. Sprinkle the remaining 1/2 cup of grated cheese and the feta over top. Transfer to a preheated 350 F (180 C) oven without disturbing the rice so the cheese forms a nice crust on top. Bake for 20-25 minutes, till rice is just tender. Allow to rest 5 minutes before serving.