recipes

savory winter squash

savory winter squash
winter squash image
recipe time
60 mins
recipe difficulty
medium
servings

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this recipe

values per serving

Nutrition information is estimated using Dietz & Watson products and standard ingredient values, and does not include fruits, vegetables, herbs, or spices. Actual nutrition may vary based on ingredients and portion sizes.
  • Protein per serving

    15.2g
  • Carbs per serving

    25.3g
  • Calories per serving

    210

ingredients

  • 1 package Dietz & Watson Asiago & Spinach Chicken Sausage, sliced
  • 1 package Dietz & Watson Goat Cheese, crumbled
  • 3 winter squash (such as acorn, spaghetti and butternut), halved and seeds removed
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 3/4 cup raw pumpkin seeds
  • 3/4 cup mixed fresh herbs, e.g. sage, rosemary, thyme and parsley, roughly chopped
  • 1/2 cup nutritional yeast
  • Salt and freshly ground pepper, to taste

directions

  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. Pick your winter squash (such as acorn, spaghetti and butternut) and place face down on the baking sheet and bake for 30 minutes. Flip squash and bake for an additional 15 minutes until golden.
  3. For the D&W Asiago & Spinach Chicken Sausage and quinoa filling, cook the quinoa by adding the quinoa and vegetable broth to a pot, cover and bring to a boil. When broth is boiling, reduce heat and simmer for an additional 20 minutes until the broth is absorbed. Remove from heat and fluff the quinoa with a fork. Set aside.
  4. Add the sliced D&W Asiago & Spinach Chicken Sausage into a skillet over medium heat and sear until browned. Add pumpkin seeds and dry roast until they start to go golden brown for 2-3 minutes. Then add cooked quinoa, fresh herbs, nutritional yeast, salt and freshly ground pepper and stir.
  5. Divide the filling evenly between the roasted squash halves, sprinkle with some additional fresh herbs. Add the D&W Goat Cheese crumbles on top, and serve warm.

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