Chicken Sausage and Quinoa Skillet over Caramelized Butternut Squash

Its beginning to feel very fall-ish here in Wisconsin so it's time to add a little warmth and spice to our clean-eating dinners. We've really been enjoying using zucchini instead of pasta in our dishes, so we were talking the other night about other kinds of squash to give a spin to. And ya know, pumpkin is so 2013. ;)

I saw a recipe for a squash and quinoa salad that was similar to how I started this recipe's base, but my man and I need a little more protein than that for our dinner so I decided to make it a hot dish and make it into an entree with some additions of my own. 

I've never cooked with butternut squash before, and it while it required a little muscle to peel and chop, it wasn't really a time consuming recipe overall, with a start to finish cook time of about an hour. 

I felt like the seasoning could use juuuuuuuust a touch more of a Fall flavor so I think next time I might add some sage or fennel or something. If you experiment with this, I'd love to hear how it turns out!

Chicken Sausage and Quinoa Skillet over Caramelized Butternut Squash

with Apples, Cranberries, Toasted Nuts and Goat Cheese

Serves: 4

INGREDIENTS

·         4 Chicken Sausage Links (I used Amylu Apple & Gouda Cheese Chicken Sausage)

·         1 medium butternut squash, peeled and diced

·         2 T Virgin Coconut Oil

·         ¼ cup Maple Syrup (real)

·         Salt and Pepper

·         1 cup quinoa

·         1 medium apple, chopped

·         ½ onion, sliced

·         ½ cup cranberries

·         ¼ cup mixed pecans and walnuts, toasted

·         ¼ cup crumbled goat cheese

INSTRUCTIONS

    

1.)    Oven Caramelizing the Butternut Squash:

·         Preheat the oven to 400 degrees F.

·         Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1-1 ½ inch cubes and place them in a bowl. Add coconut oil, maple syrup, salt and pepper. Toss all the ingredients together (I used my hands to help melt the coconut oil) and spread in a single layer on a baking sheet. Roast until the squash is tender and the outside starts caramelize, about 45 to 55 minutes. While roasting, turn the squash gently a few times with a spatula, to be sure it browns evenly.

2.) Prepare Quinoa according to package directions and set aside. 

3.)    While squash is roasting, add onion and apple to a LIGHTLY oiled skillet. Cook until onion starts to become translucent, stirring frequently. Add sausage and simmer, turning occasional until warmed through. (this sausage is pre-cooked).

4.)    Remove sausage and cut on the bias. Return to skillet.

5.)    Add cooked quinoa and cranberries to skillet with sausage, onion and apple and toss to mix.

6.)    Serve over caramelized squash and top with toasted nuts and crumbled goat cheese.