Butternut Squash And Chicken Sausage High Protein Bowl
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed into 1-inch pieces
- 12 oz package of pre-cooked chicken sausage, sliced into rounds
- 2 cups cooked quinoa or brown rice
- 4 cups fresh baby kale or spinach
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup pumpkin seeds or sliced almonds for crunch
- Optional: 2 tablespoons balsamic glaze or tahini dressing
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with non-stick spray. This ensures the squash doesn’t stick and makes cleanup much easier later on.
- In a large mixing bowl, toss the cubed butternut squash with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread the squash in a single layer on the prepared baking sheet, ensuring pieces aren’t overlapping too much so they roast rather than steam.
- Place the baking sheet in the oven and roast for about 15 to 20 minutes. At the halfway mark, use a spatula to flip the squash pieces to ensure even browning and a tender texture on all sides.
- After the squash has roasted for 20 minutes, add the sliced chicken sausage to the baking sheet. Return the pan to the oven for another 5 to 10 minutes, or until the sausage is slightly browned and the squash is fork-tender.
- Divide the cooked quinoa or rice into four bowls. Top with a handful of fresh kale or spinach. Distribute the roasted squash and chicken sausage evenly among the bowls. The heat from the roasted items will slightly wilt the greens for a perfect texture.
- Sprinkle each bowl with pumpkin seeds or almonds for a satisfying crunch. If desired, drizzle with a little balsamic glaze or your favorite dressing for extra moisture and flavor.