autumn harvest sausage & quinoa medley.

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I’m getting really good at making one-bowl meals!  It’s super convenient and this recipe makes a whole bunch.  So you can keep it in your fridge and have it for lunch during the work week! 🙂  Here, we have a sweet & spicy maple cayenne roasted butternut squash, spicy chicken sausage, sweet and crunchy pomegranate, quinoa, and spinach.  Every ingredient plays a part in making this dish super tasty!


  • 1 cup quinoa, dry
  • 1 package hot italian poultry sausage (about 8 sausages)

note: you can use regular sausage too, but I just prefer chicken sausage!

  • seeds from one large pomegranate (about 2- 2&1/2 cups)
  • 1 medium butternut squash, diced into 1 inch cubes
  • 2 cups spinach leaves, chopped
  • 3 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon cayenne pepper (optional, add if you like spice!)
  • salt and pepper to taste – i did not add much salt because the sausage has a good amount of sodium


for the squash:

  • place butternut squash in a bowl with maple syrup, olive oil, apple cider vinegar and cayenne pepper
  • toss until all the squash is coated
  • bake on a large baking sheet at 375 degrees for about 15-20 minutes or until squash is fork tender

for the chicken sausage:

  • in a large skillet on medium-high heat, coat with olive oil
  • remove the meat from the casing and add to pan
  • with a wooden spoon, break up the meat until it looks like ground chicken
  • stir occasionally and cook until sausage is golden brown

for the quinoa:

  • prepare according to package instructions

bringing it all together:

  • once sausage is done, add chopped spinach and stir until wilted
  • add squash and quinoa and mix carefully
  • once cooled slightly, add pomegranate seeds
  • serve immediately

note: if you are not serving immediately, add pomegranate seeds when serving, so they stay fresh!  i had no problem reheating after the pomegranate was added, just a precaution 🙂

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