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Butternut Squash Chicken Sausage Kale Quinoa Skillet
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5 from 20 votes

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! 
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 4 large servings
Calories: 713kcal

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

Calories: 713kcal | Carbohydrates: 75g | Protein: 30g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 1013mg | Potassium: 1260mg | Fiber: 8g | Sugar: 17g | Vitamin A: 27756IU | Vitamin C: 122mg | Calcium: 282mg | Iron: 6mg