Ingredients
Scale
- 1 large butternut squash, peeled and cubed (about 4–5 cups)
- 12 oz pre-cooked chicken sausage links (apple or herb flavored work best), sliced into rounds
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried sage or 1 tablespoon chopped fresh sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 2 cups cooked quinoa or farro
- 2 cups fresh baby kale or spinach
- Optional: 1/4 cup pumpkin seeds or crumbled goat cheese for topping
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup. Peel the butternut squash, remove the seeds, and cut the flesh into 1-inch cubes. Slice your chicken sausage into half-inch thick rounds. If you haven’t cooked your grains yet, start your quinoa or farro on the stovetop now according to package instructions.
- Place the cubed butternut squash and sliced chicken sausage onto the prepared baking sheet. Drizzle with olive oil and sprinkle with sage, garlic powder, salt, and pepper. Use your hands or a spatula to toss everything until the squash and sausage are evenly coated. Spread them out in a single layer to ensure they roast rather than steam. Bake for 25 to 30 minutes, tossing halfway through, until the squash is fork-tender and the sausage is browned and slightly crispy.
- In a large mixing bowl or individual serving bowls, layer the cooked grains at the bottom. While the roasted ingredients are still hot, toss them with the baby kale or spinach so the greens wilt slightly from the heat. Divide the squash and sausage mixture over the grains. Garnish with pumpkin seeds or goat cheese if desired, and serve immediately while warm.
- Cook Time: 45 minutes