Hallowtober Day #22
Butternut squash…. oh how I love thee, let me count the ways… it’s a powerhouse in nutrients such as fiber, antioxidants, vitamin B6 (essential for the proper functioning of both the nervous and immune system), and carotenoids (shown to protect against heart disease). In particular, this gourd boasts very high levels of beta-carotene (which your body automatically converts to vitamin A), identified as a deterrent against breast cancer and age-related macular degeneration. What’s more, with only a 1-cup serving, you get nearly half the recommended daily dose of antioxidant-rich vitamin C. With nutrients like that, it’s the best fall-harvest squash in my opinion, and this time of year I can’t get enough of it. My favorite dish to make with it is my very own Fall Casserole. And its so tasty, and easy to make:
- What you’ll need:
- 1 medium to large butternut squash
- Olive oil
- Sage
- 4 Chicken apple sausage links (or any other type of meat you like, ground beef works really well here too. You can also omit this part if you’re vegan or vegetarian)
- 1 cup Quinoa
- Garlic salt
- Pepper
- Time to get cookin:
- Heat oven to 425
- Cut the butternut squash length-wise, scoop out the seeds and discard, drizzle olive oil over the squash and rub with a paper towel to coat evenly. Sprinkle with sea salt and pepper and place some sage leaves inside the hollows. Pierce the outside skin with a knife a few times (this will help it cook all the way through). Place cut side down on a foil lined cookie sheet. Depending on size of squash, bake for about 45 min to an hour, or until you can easily pierce with a butter knife.
- While the squash is filling your home with a divine scent, measure 1 cup quinoa and rinse well in a fine mesh strainer (I learned this the hard way when using a regular strainer.. the quinoa all washed down the drain because the grains are so small!). Place 2 cups water and 1 cup quinoa in a pot and set to boil. Once it boils set to simmer until all of the water is absorbed, about 15 minutes.
- While the quinoa is happily bubbling away, start to brown your chicken apple sausage. Season with garlic salt and pepper, and about 5 minutes before the sausage is cooked throughly, tear up some fresh sage leaves and throw em’ in there to mingle with the sausage mixture.
- Once everything is cooked through, scoop out your butternut squash into a large bowl, and add in the quinoa and sausage. Mix all ingredients together and season with a bit more garlic salt and pepper to your liking. Voila! Feast to your hearts content! It’s a deliciously healthy, protein filled dish!
xoxo,
Jen
