Thinly slice the chicken sausage and add it to a large pan with olive oil. Sauté on medium heat until golden brown on both sides. Once done, set the sausage aside.

In the same pan, toss in a bit more olive oil along with cubed butternut squash, diced onion, minced garlic, salt, and black pepper. Cover the pan and stir every few minutes until the squash becomes tender.

Once the squash is tender, pour in the chicken broth and use an immersion blender to create a creamy sauce. (You can also transfer to a blender if that's what you have!)

Add the uncooked rice and the cooked chicken sausage into the creamy goodness, and stir well. Cover the pan and let it simmer on low until ready.

Fold in the baby spinach and serve hot!