Sausage and Butternut Stew

How about a five star dinner with only four star ingredients???

Start with a large butternut squash. Peel, cube, dress with olive oil, salt, and pepper, and roast until tender in a 425 degree oven - about 30-45 minutes, depending on how small you cut them.

Slice up some smoked sausage (I used venison sausage and it was perfect) and brown in a dutch oven in olive oil.

To the sausage add about 8 cups of liquid - chicken broth and water (I used 6 cups chicken broth and 2 of water). Bring to a boil and add 1 1/2 cups wild rice. Cover and simmer, adding the butternut squash whenever it is done. Simmer until rice is tender. The longer you let it go, the thicker it will get (yummmm), but make sure to stir it every once in a while to make sure it doesn't stick to the bottom once the liquid thickens up.

That's it! Butternut squash...sausage...wild rice...chicken broth...

Enjoy!