In oven proof skillet, cook sausage breaking it up as you cook.

Add the onions and garlic and let cook until onions are translucent then pour in your white wine. Cook 3-5 min

Add the diced butternut squash. Cook for 5-8 min or so

Add your herbs and salt and pepper and stir until combined

Add the rice to the skillet and mix everything and let cook together for 3 min

Top the skillet with cheese and bake in 400°F for 20 min or until butternut squash is cooked through (that's why it's important its diced medium-small AND you've taken the time above to cook the squash a bit... it will finish through in the oven)

QUICKIE RICE: in a pot bring to boil 1 cup long grain rice (or wild rice) with 1 chicken bouillon cube, dried basil, oregano and thyme.