Butternut Squash, Chicken Sausage, and Spinach Skillet
This fast, easy, healthy, and flavorful meal is perfect for a weekend night dinner in the fall!
Ingredients
- 1 cup uncooked quinoa
- 2 cups chicken stock (or vegetable stock or water)
- 1 medium butternut squash - peeled and chopping into 1" pieces
- 3 Tbsp olive oil
- 1/2 yellow onion - chopped
- 12 ounces apple chicken sausage links - cut into 1/2" coins
- 4 cups baby spinach - roughly chopped
- 2 cloves garlic - minced
- 1 Tbsp fresh sage - chopped
- 1/2 cup craisins (dried cranberries)
- 5 ounces grumbled goat cheese (or feta)
- 1/2 cup toasted pepitas (or roughly chopped pecans and/or walnuts)
Dressing
- 1 Tbsp olive oil
- 1 Tbsp maple syrup
- 1 tsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425 degrees
- Place chopped butternut squash in a ziplock bag and shake with 2 Tbsp of olive oil until well coated. Dump out the squash onto a baking sheet lined with parchement paper. Season with salt and pepper.
- Bake for about 25 minutes, until squash is soft and can be pierced with a fork.
- Meanwhile, place quinoa and 2 cups of chicken stock in a medium pot and bring to a boil.
- Reduce heat, cover, and let simmer for 18-20 minutes, or until quinoa has absorbed all of the water.
- While quinoa and squash are cooking, add remaining 1 tablespoon of olive oil to a skillet over medium heat.
- Add onion and chicken sausage and cook until onion begins to soften, about 5-7 minutes.
- Add the chopped spinach, garlic and sage and cook until the spinach is wilted, about 4-5 minutes.
- Once squash and quinoa have cooked, add them both to the skillet with the sausage and spinach, and stir to combine.
- Mix together dressing ingredients and drizzle over quinoa mixture, stirring to combine.
- Top with craisins, goat cheese, and toasted pepitas! Enjoy!