Description
This hearty and nutritious Butternut Squash, Chicken Sausage, and Kale Quinoa Skillet is a perfect balance of savory, sweet, and tangy flavors. With tender quinoa, roasted butternut squash, chicken sausage, and earthy kale, this dish is packed with protein, fiber, and nutrients. Drizzled with a maple-apple cider vinaigrette and topped with dried cherries and goat cheese, it makes for a satisfying and delicious one-pan meal!
Ingredients
1 cup uncooked quinoa
1 medium butternut squash, peeled and diced into bite-sized pieces
3 tablespoons olive oil (divided)
½ yellow onion, diced
12 ounces chicken sausage links (apple chicken sausage recommended), cut into bite-sized pieces
4 cups chopped Tuscan kale (about 6 stems)
1 teaspoon minced garlic (about 2 cloves)
1 tablespoon fresh sage, finely chopped
1 tablespoon maple syrup
1 teaspoon apple cider vinegar
½ cup dried cherries
4 ounces crumbled goat cheese
Additional chopped sage for topping
Instructions
- Preheat the oven: Set your oven to 425°F (220°C).
- Roast the butternut squash: Place the diced butternut squash on a baking sheet lined with aluminum foil for easy cleanup. Drizzle with 2 tablespoons of olive oil, toss to coat, and season with salt and pepper. Bake in the preheated oven for 25 minutes, or until the squash is soft and slightly caramelized.
- Cook the quinoa: While the squash roasts, combine 1 cup of quinoa and 2 cups of water in a medium pot. Bring to a boil, then reduce the heat, cover, and let simmer for 18-20 minutes, or until the quinoa has absorbed all the water. Remove from heat and fluff with a fork.
- Cook the sausage and kale: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and chicken sausage. Cook until the onion begins to soften and the sausage is browned, about 5-7 minutes. Add the chopped kale, minced garlic, and sage, and cook until the kale is wilted, about 4-5 minutes.
- Combine the quinoa, squash, and skillet mixture: Once the squash and quinoa are done, add them to the skillet with the sausage and kale. Stir everything to combine. If the skillet is too small, you can transfer the mixture to a large bowl.
- Prepare the dressing: In a small bowl, whisk together the maple syrup, apple cider vinegar, and a little olive oil (optional). Drizzle the dressing over the quinoa mixture and stir to combine. Season with salt and pepper to taste.
- Top and garnish: Top the skillet mixture with dried cherries, crumbled goat cheese, and a sprinkle of chopped sage.
- Serve: Enjoy warm and dig into this delicious and hearty skillet meal!
Notes
- Vegetarian Version: Omit the chicken sausage and add more beans (like white beans or chickpeas) or additional vegetables for protein.
- Vegan Version: Omit both the chicken sausage and goat cheese, and add a plant-based protein, such as tempeh or tofu.
- Sweetness Adjustment: If you prefer a sweeter dish, add extra maple syrup or roasted sweet potatoes along with the squash.
- Cheese Swap: Feta cheese works as a great substitute for goat cheese if preferred.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes (includes roasting and cooking time)
- Category: Main Dish
- Method: Skillet, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 14 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 40 mg
