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
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
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.
For the D&W Originals 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.
Add the sliced D&W Originals 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.
Divide the filling evenly between the roasted squash halves, sprinkle with some additional fresh herbs. Add the D&W Originals Goat Cheese crumbles on top, and serve warm.