• Preheat oven to 400°F.

  Brown sausage: In a large cast-iron skillet or Dutch oven, cook sausage over medium heat until browned. Remove from the pan and set aside.

  Sauté aromatics: Add 1 tablespoon olive oil to the same pan. Add diced onion and cook 2–3 minutes until softened. Sprinkle in Italian seasoning, celery salt, kosher salt, black pepper, and crushed red pepper. Stir to bloom the spices, then add garlic and cook 30 seconds more.

  Toast the rice: Stir in the wild rice blend and cook about 1 minute to coat with oil and seasonings.

  Combine: Add chicken broth, diced butternut squash, browned sausage, Dijon mustard, maple syrup, and a dash of hot sauce. Stir well to combine.

  Bake: Cover tightly with a lid or foil and bake 45 minutes, until the rice is tender and the liquid is absorbed.

  Rest & serve: Let rest 5–10 minutes before fluffing with a fork and serving warm.

Notes

• If using a faster-cooking rice (like white, jasmine, or basmati), pre-roast the squash 15–20 minutes before adding.

  Andouille sausage brings a smoky, Cajun-style flavor, while Italian or apple sausage give a sweeter or more savory twist.

Diabetic-Friendly Adaptation

• This dish is naturally balanced with fiber-rich wild rice, protein, and healthy fats, making it a great option for stable blood sugar. For an even lower glycemic load, choose chicken or turkey sausage with no added sugar, and reduce or omit the maple syrup. Pair with a fresh green salad for extra fiber and a well-rounded meal.