Butternut Squash, Chicken Sausage, and Kale Quinoa Skillet
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 (which is also delicious in this Crunchy Honey Butternut Squash Casserole!) 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!
Looking for other butternut squash recipes? Check out my Boursin Butternut Squash Soup, Butternut Squash and Sausage Tortellini Soup, and Roasted Butternut Squash Tomato Soup!
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Ingredients
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.
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.
Onion - white or yellow onion both work in this recipe.
Garlic - fresh garlic adds delicious flavor.
Fresh Sage - I love adding fresh sage to fall dishes for an earthy flavor. I also love it in my Garlic Herb Mayonnaise Roasted Turkey recipe!
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.
Variations
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!
Recipe Step by Step Instructions
- Peel and dice the butternut squash into approximately 1" cubes.
- Chop the onion and slice the chicken sausage.
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!
Recipe FAQs
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.
Definitely! You can either omit the chicken sausage altogether or use some sort of vegetarian sausage alternative.
Any sort of grain would work in this recipe including couscous, barley, rice, wheatberries, etc.
Store leftovers in an airtight container in the fridge for 3-4 days.
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.
Other Comfort Food Recipes to Consider
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.
Butternut Squash, Chicken Sausage, and Kale Quinoa Skillet
Ingredients
- 1 cup uncooked quinoa
- 1 medium butternut squash peeled and diced into bite-sized pieces
- 3 tablespoons olive oil
- ½ yellow onion diced
- 12 ounces chicken sausage links I used apple chicken sausage, 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 olive oil
- 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 oven to 425 degrees F.
- Place butternut squash on baking sheet (I lined mine with aluminum foil for easier clean up) and drizzle with 2 tablespoons of olive oil. Toss to combine. Season with salt and pepper.
- Bake in preheated oven for about 25 minutes, until squash is soft.
- Meanwhile, place quinoa and 2 cups of water 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 kale, garlic and sage and cook until kale is wilted, about 4-5 minutes.
- Once squash and quinoa have cooked, add them both to the skillet with the sausage and kale, and stir to combine. If your skillet isn't big enough, just add it all to a bowl.
- Mix together olive oil, maple syrup, and apple cider vinegar and drizzle over quinoa mixture, stirring to combine. Season with additional salt and pepper, to preference.
- Top with cherries, goat cheese, and garnish with sage.
- Enjoy!
Notes
- To make this vegetarian, omit the chicken sausage. For vegan, omit the chicken sausage and goat cheese.
- Use dried cranberries if you can't find dried cherries.
- Feta cheese is a great substitute for goat cheese.
Nutrition
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One of the best, most unique recipes I’ve ever made. Fantastic!
My husband said that if he ordered this in a restaurant, he would order it again the next time. I did change it slightly with items I had on hand, like using chicken instead of chicken sasage, craisens, and feta cheese, things. And, I doubled the vinegar and syrup. I also, saulted my kale separately so that it is more crispy, to my husband's request. This was a different recipe for us. Thank you for sharing this on greensnchocolate!
So glad you and your husband enjoyed it!
This recipe is awesome! Flavorful, colorful, good-for-you ingredients, and very warming during winter. Subbed the goat cheese for feta, like you suggested, and it turned out great. I’m glad it makes so much, too!
So glad you enjoyed it! <3
Great recipe - relatively easy, healthy and sooo flavorful. Love the dressing and goat cheese on top. Will definitely make again.