Step 1

Wash and dry the fresh produce.

Step 2

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan; add water, salt, and pepper.

Step 3

Trim and peel squash; halve lengthwise, scrape out seeds, and small dice the flesh. Add to the saucepan with the rice (do not stir). Bring to a boil over high heat.

Step 4

Meanwhile, place vinegar, maple syrup, and spices in a small bowl; whisk to combine the marinade.

Step 5

Once the liquid comes to a boil, cover the saucepan, and reduce heat to low. Cook rice and squash until liquid is fully absorbed and squash is tender, about 18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Step 6

While the rice and squash are cooking, trim off and discard tops and root ends of radishes; thinly slice and add to the bowl with the marinade. Toss to coat and set aside.

Step 7

Juice lemon into another small bowl; add mayo and spices. Whisk to combine the lemon sauce and set aside.

Step 8

Preheat a large skillet over medium-high heat.

Step 9

While the skillet heats up, thinly slice sausages crosswise.

Step 10

Once the skillet is hot, add oil and swirl to coat the bottom. Add sausage and cook, stirring occasionally, until browned and warmed through, 3-4 minutes. (Or cook sausages according to package directions.)

Step 11

Meanwhile, trim and thinly slice green onions crosswise.

Step 12

Add water and spices to the skillet; continue to cook, stirring often, until sauce is reduced by half, about 1 minute. Remove from heat.

Step 13

To serve, divide rice and squash between bowls; top with sausage, marinated radishes, and green onion. Drizzle with lemon sauce and enjoy!