Chicken Sausage with Roasted Butternut Squash and Quinoa

Chicken Sausage with Roasted Butternut Squash and Quinoa

Protein-rich quinoa and savory squash lend their amazing flavors and textures to this warm and hearty dish, topped off with delectable chicken sausage.

Ingredients

  • 6 cups Butternut Squash cubes
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1 tsp Italian Seasoning
  • 1/4 tsp dried thyme
  • 1/4 tsp chili powder
  • 1 tablespoon olive oil (or avocado oil)
  • 1 cup quinoa
  • 2 cups water
  • 5 Chicken Sausage links, precooked, sliced

Makes 6

Directions

    1. Preheat oven to 425’F.
    2. Spread butternut squash cubes out on a baking sheet. Sprinkle with salt, garlic powder, Italian Seasoning, thyme and chili powder. Drizzle with oil and gently mix with hands to combine.
    3. Bake in the oven for 15-18 minutes, flipping part way through with a spatula, until cooked through, tender and fragrant.
    4. While squash is roasting, combine quinoa and water in a pot over medium high heat. Bring to a simmer then reduce heat to low and cook for 15 minutes until water is absorbed. Remove from the heat and fluff quinoa with a fork.
    5. While squash and quinoa are cooking, spread sliced sausage rounds in a saute pan over medium high heat and warm through and browned, about 5-7 minutes. If you are using uncooked chicken sausage, be sure to add cooking time until it’s cooked through to an internal temperature of 165’F.
    6. Serve hot with quinoa and roasted squash on plate with sausage on top.

Tip: Butternut squash is a large, thick-skinned squash. To make cutting easier, slice a thin layer off the bottom to stabilize it on the counter. Then carefully, using a vegetable peeler in a downward motion, peel off the thick, waxy skin. Slice the squash in half lengthwise and scoop out the seeds and veins and chop the bright orange squash into cubes for roasting. Or many grocery stores now offer already cubed squash!

Nutrition facts

Per serving

calories: 249

calories from fat: 74

total fat: 8.2g

saturated fat: 1.8g

trans fat: 0.0g

cholesterol: 33mg

sodium: 485mg

potassium: 164mg

total carbohydrates: 30.0g

dietary fiber: 4.5g

sugars: 2.0g

protein: 15.0g

Photograph by Kelly Dabel. All rights reserved. Used with permission.
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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