Stuffed Butternut Squash with Quinoa and Sausage

Recipe - Welcome

Servings4

Cook Time75 Minutes

Calories586

Ingredients

2 medium butternut squash (about 2 1/2 lbs each)

2 tsp olive oil, divided

1/2 tsp kosher salt, plus more for roasting squash

1/2 tsp black pepper, plus more for roasting squash

1 1/2 cups low-sodium vegetable broth or chicken broth

3/4 cup quinoa

1 bunch kale, stems removed and chopped (about 6 lightly packed cups)

2 cloves garlic, minced

1 tsp dried oregano

8 oz Brookshire's Ground Sausage, cooked and crumbled

zest of 1 orange

1 Tbs fresh orange juice

1/2 cup feta cheese, crumbled

1/2 cup pomegranate seeds

Directions

Preheat oven to 425° F. Halve each squash, lengthwise. Scoop out and discard the seeds. Arrange squash on a baking tray, cut-side down. Drizzle with 1 teaspoon of oil. Sprinkle lightly with salt and pepper. Bake for 45 to 55 minutes until squash is fork-tender. Remove from oven; let cool. Reduce oven temperature to 375° F.
While squash is baking, place broth in a small saucepan. Bring to a boil. Add quinoa. Return to a boil. Then, reduce heat, and cover. Let simmer for 12 minutes or until most of broth is absorbed. Remove from heat. Let sit, covered, for 15 minutes. Fluff with a fork, and set aside.
In a large skillet, heat remaining oil over medium heat. Add kale. Cook until wilted, about 4 minutes. Reduce heat to medium-low. Add garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook for 30 more seconds or until fragrant. Stir in the cooked sausage, orange zest, orange juice, feta and quinoa.
Once squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch thick border around the sides and a 3/4-inch border in the bottom. Stuff the filling into the squash halves. Return the squash to the oven. Bake at 375° F until hot, about 10 minutes. Sprinkle with pomegranate seeds. Serve warm.

Nutritional Information

Calories: 586, Fat: 17 g (6 g Saturated Fat), Cholesterol: 52 mg, Sodium: 879 mg, Carbohydrates: 90 g, Fiber: 7 g, Protein: 28 g.

0 minutes

Prep Time

75 minutes

Cook Time

Servings

586

Calories

Shop Ingredients

Makes 4 servings

2 medium butternut squash (about 2 1/2 lbs each)

Not Available

2 tsp olive oil, divided

Brookshire's Extra Virgin Olive Oil - 17 Each

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$8.98 was $10.98$0.53 each

1/2 tsp kosher salt, plus more for roasting squash

Not Available

1/2 tsp black pepper, plus more for roasting squash

Brookshire's Black Pepper, Ground - 3.1 Ounce

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$3.98$1.28/oz

1 1/2 cups low-sodium vegetable broth or chicken broth

Brookshire's Chicken Broth - 32 Each

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$2.18 was $2.58$0.07 each

3/4 cup quinoa

RiceSelect Tri-Color Quinoa 22 oz. Jar - 22 Ounce

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$8.48 was $8.98$0.39/oz

1 bunch kale, stems removed and chopped (about 6 lightly packed cups)

Not Available

2 cloves garlic, minced

Not Available

1 tsp dried oregano

That's Tasty Oregano - 0.5 Ounce

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$2.28$4.56/oz

8 oz Brookshire's Ground Sausage, cooked and crumbled

Brookshire's Pork Sausage, Mild - 16 Ounce

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$3.58 was $3.98$0.22/oz

zest of 1 orange

Not Available

1 Tbs fresh orange juice

Brookshire's Original Orange Juice - 0.5 Gallon

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$4.48$8.96/gal

1/2 cup feta cheese, crumbled

Athenos Traditional Crumbled Feta Cheese - 6 Ounce

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$6.29$1.05/oz

1/2 cup pomegranate seeds

Not Available

Nutritional Information

Calories: 586, Fat: 17 g (6 g Saturated Fat), Cholesterol: 52 mg, Sodium: 879 mg, Carbohydrates: 90 g, Fiber: 7 g, Protein: 28 g.

Directions

Preheat oven to 425° F. Halve each squash, lengthwise. Scoop out and discard the seeds. Arrange squash on a baking tray, cut-side down. Drizzle with 1 teaspoon of oil. Sprinkle lightly with salt and pepper. Bake for 45 to 55 minutes until squash is fork-tender. Remove from oven; let cool. Reduce oven temperature to 375° F.
While squash is baking, place broth in a small saucepan. Bring to a boil. Add quinoa. Return to a boil. Then, reduce heat, and cover. Let simmer for 12 minutes or until most of broth is absorbed. Remove from heat. Let sit, covered, for 15 minutes. Fluff with a fork, and set aside.
In a large skillet, heat remaining oil over medium heat. Add kale. Cook until wilted, about 4 minutes. Reduce heat to medium-low. Add garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook for 30 more seconds or until fragrant. Stir in the cooked sausage, orange zest, orange juice, feta and quinoa.
Once squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch thick border around the sides and a 3/4-inch border in the bottom. Stuff the filling into the squash halves. Return the squash to the oven. Bake at 375° F until hot, about 10 minutes. Sprinkle with pomegranate seeds. Serve warm.