Stuffed Butternut Squash with Quinoa and Sausage
Recipe - Welcome
Stuffed Butternut Squash with Quinoa and Sausage
0
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
4
Servings
586
Calories
Shop Ingredients
Makes 4 servings
Not Available
Brookshire's Fresh Fruity Flavor Extra Virgin Olive Oil - 17 Fluid Ounce
$6.99 was $11.49$0.41/fl oz
Not Available
Brookshire's Ground Black Pepper - 3.1 Ounce
$3.99$1.29/oz
Brookshire's Reduced Sodium Chicken Broth - 32 Ounce
$2.39 was $2.69$0.07/oz
Riceselect Tri-Color Quinoa - 22 Ounce
$7.99 was $8.99$0.36/oz
Not Available
Not Available
Not Available
Not Available
Not Available
Brookshire's 100% Pure Original Orange Juice - 1.89 Gallon
$3.99$2.11/gal
Athenos Feta Cheese Crumbled Traditional - 6 Ounce
$6.49$1.08/oz
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.