Butternut Squash Chicken Sausage and Kale Quinoa Skillet is a stunning autumn dinner with simple ingredients but BIG flavors!
One of my favorite things about food blogging is when I come up with a recipe idea in my head and get to see it come to life in the kitchen. While I don't always take the time to sit back and think "hey! that's pretty cool that I made that!" I definitely did with this recipe.
This Butternut Squash, Chicken Sausage, and Kale Quinoa Skillet was one of those recipe ideas that I just wasn't quite sure it was going to work out. It was either going to be 'pretty good' but not blog-worthy, or 'REALLY FREAKING GOOD.' Lucky for all of us, it was the latter!
The thing about a dish like this is that the flavors are so simple and uncomplicated, but work together perfectly. From the sweet butternut squash and dried cherries to the smoky chicken sausage and tangy goat cheese - every bite is pure heaven! Of course I couldn't help myself and added some kale, too. I just love the stuff and my garden is still producing it, so I figured why not. If you prefer spinach, chard, or another type of green, feel free to substitute!
Butternut Squash - cubes of butternut squash are roasted and tossed into this quinoa dish.
Chicken Sausage - I love using chicken sausage (Adell's is my favorite brand!) and in this dish I use apple chicken sausage.e
Quinoa - quinoa is a healthy grain that is a great source of fiber and protein. It's also the star in my Mango Black Bean Quinoa Salad.
Fresh Sage -
Maple Syrup - this is part of the very light sauce that adds some sweetness and warm flavor to the dish. It's not only used in sweet dishes like Maple Muffins!
Dried Cherries - cherries add a hint of sweetness and tartness. I love the texture they add, too.
Goat Cheese - crumbles of creamy goat cheese make every bite a mouthful of flavor!
See recipe card for complete list of ingredients and quantities.
This recipe is absolutely delicious as is, but here are some variations.
Different greens - If you prefer spinach, chard, or another type of green, you can easily swap out the kale.
Different squash - You could use diced acorn squash, diced delicata squash, or diced sweet potato instead of butternut squash.
Different grain - if you aren't a fan of quinoa or have something else on hand, feel free to swap it. Other ideas include wheat berries, brown rice, couscous, barley, and farro.
Different cheese - you could use Parmesan cheese, feta cheese, or blue cheese instead of goat cheese.
Swap the fruit. Instead of dried cherries, you can use dried cranberries or pomegranate arils. I think diced apples would also be delicious!
3. Toss the squash in olive oil, salt, and pepper, and lay out evenly on a baking sheet.
4. Roast in a 425 degree oven for 25 minutes.
5. Cook the quinoa.
6. To a large skillet, add olive oil over medium heat. Add the onions and chicken sausage and cook for 5-7 minutes, until the onions are softened and sausage is browned.
7. Add the kale, garlic, and sage and cook another 5 minutes.
8. Add the quinoa and butternut squash, and stir well to combine.
9. Add the maple syrup, apple cider vinegar, salt, and pepper, and mix to combine.
10. Stir in the dried cherries and goat cheese. Sprinkle with additional chopped sage. Serve and enjoy!
I think it is best warm, but it can definitely be eaten cold. If you want to make it more of a salad, omit the chicken sausage.
If you're looking for a delicious autumn dinner, folks - this is it! I become completely obsessed with squash this time of year and this dish reminded me of why.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
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