Dinner
Unstuffed Butternut Squash and Sausage Bowls
A cozy, nutrient-packed bowl featuring roasted butternut squash, and a medley of winter flavors. This gluten-free, whole food meal is perfect for fall or winter, offering warmth, flavor and gut-healthy ingredients in every bite.
Unstuffed Butternut Squash and Sausage Bowls
All the flavors of stuffed squash—just deconstructed into a bowl for a quicker, easier dinner! Gluten-free, nutrient-packed, and full of seasonal goodness.
Ingredients
- 1 butternut squash, peeled, seeded, cubed
- avocado oil
- brussels sprouts, stems removed and halved
- 1 pound ground sausage (I used a whole 30 option)
- 1 onion diced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme leaves
- 1/2 head of kale chopped
- 1 apple (I used green)
- 1/2 cup of rough chopped pecans or walnuts
- pomegranate seeds (or dried cranberries)
- goat cheese, crumbled (optional)
Instructions
- Place cubed butternut squash on a sheet pan. Drizzle with avocado oil and salt and pepper to taste. Place butternut squash in oven at 400° for 30 minutes.
- Drizzle Brussels sprouts with avocado oil and salt/pepper to taste. Add these to the oven at 400° for 20 minutes.
- While your squash and brussels are roasting, drizzle a skillet with avocado oil and sauté your diced onion. When the onion starts to become translucent, add the sausage. Cook a few minutes, the add rosemary and thyme, along with salt and pepper to taste. When the sausage is no longer pink, add in the green apple. Cook for a couple of minutes and then add in your kale and pecans/walnuts.
- Serve sausage mixture on top of butternut squash. Add brussels sprouts and sprinkle with pomegranate seeds and goat cheese crumbles.
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