Kielbasa, Roasted Squash & Apple Rice Bowls

Ingredients

• 1 (12 oz) Hillshire Farm Beef Polska Kielbasa, sliced 1/2-inch thick
• 1 medium butternut squash (about 2 lbs), peeled and cut in 3/4-inch cubes
• 2 small crisp apples (such as Honeycrisp), cored and cut in 1/2-inch chunks
• 1 medium yellow onion, cut in 1/2-inch wedges
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 tablespoon apple cider vinegar
• 3 cups cooked white or brown rice (from 1 cup uncooked)

Steps

1. Heat oven to 425°F. Line a large rimmed baking sheet with foil for easy cleanup.
2. On the sheet, toss butternut squash, onion, and apples with olive oil, 1/2 teaspoon salt, pepper, and thyme. Spread in a single layer.
3. Roast for 18 minutes, stir gently, then scatter kielbasa evenly over the pan. Roast 10–12 minutes more until squash is tender and kielbasa is browned at the edges.
4. Meanwhile, cook rice following package directions if needed. Fluff with a fork.
5. Scrape roasted mixture into a large bowl. Add apple cider vinegar and remaining 1/4 teaspoon salt; toss well.
6. Divide rice among 4 lunch containers. Top with roasted sausage, squash, apples, and onion. Let cool, then seal and refrigerate.
7. Serve chilled, or reheat in a microwave until hot (165°F) before eating.