Butternut Squash and Chicken Sausage over rice

I completely made up this recipe myself. I originally made the squash, craisins and onions as a side. Then I thought of making it into a meal. If you try it and like it, great! If you make your own changes, perfect! That's what sharing recipes is all about.

INGREDIENTS:
Al Fresco (the name of a brand) Chicken Sausages
1 med sized Butternut squash
1/2 - 3/4 cup of craisins
1/2 large onion, diced
1 or 2 cup of rice (depending on the rice and how many you are serving)

1. Take the sausages out of the packaging and slice them into approx 1/2 slices. In a large skillet heat up 1 Tbsp of olive oil. Add the sausages and cook until no longer pink. Meanwhile cook rice according to package.

2. With a vegetable peeler, peel the butternut squash. Cut off both ends and then slice it half. Spoon out the seeds and discard.  Cut the squash into bite size chunks. Once the chicken is cooked, set aside. In the same pan add the squash; season with salt & pepper. Cook on med to low heat, covered and stirring occasionally. Cook for 15-20 minutes or until soft and tender.

3.  Add onion and saute 2-3 minutes until translucent. Add craisins and chicken sausages and heat through. Serve over rice.