Andouille Sausage and Butternut Squash Quinoa

The Andouille Sausage and Butternut Squash Quinoa Bowl is a hearty and satisfying dish that combines smoky, sweet, and savory flavors into a single bowl. Packed with wholesome ingredients and rich in texture, this recipe is the perfect balance of nutritious and indulgent, making it an excellent choice for a cozy dinner or meal prep for the week.

Central to this dish is quinoa, a protein-dense grain that provides a nutty, fluffy foundation. Its mild flavor enables it to soak up the rich, smoky essence of andouille sausage and enhance the sweetness of roasted butternut squash. This blend generates a delightful balance of tastes, making each bite both satisfying and balanced.

The dish starts with andouille sausage, a smoky, Cajun-style sausage that brings bold flavors and spice. As the sausage browns in a skillet, it releases savory oils that form the foundation for sautéing onions and garlic. Incorporating a dash of paprika and ground cumin at this point enhances the dish with layers of smoky, earthy warmth.

Butternut squash, a classic fall ingredient, introduces a natural sweetness to the dish. Roasted until tender and slightly caramelized, the squash contrasts the spicy sausage and nutty quinoa. Its vibrant orange color also adds visual appeal, making the dish as beautiful as it is delicious.

To bring freshness and balance, arugula is gently folded in at the end. Its peppery bite cuts through the richness of the sausage and squash, creating a bright, refreshing element. The residual heat from the dish wilts the arugula just enough to maintain its crispness while blending seamlessly into the bowl.

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No dish is complete without finishing touches, and this recipe delivers with a generous sprinkling of Parmesan cheese for a savory, umami boost. Toasted pumpkin seeds add a satisfying crunch, while freshly chopped parsley enhances the overall flavor with its herby brightness. These garnishes add texture and elevate the dish’s presentation, making it perfect for serving to guests or sharing on social media.

This dish works well as a quick weeknight dinner, a nutritious meal prep option, or a crowd-pleasing dish for gatherings. For those seeking variety, the ingredients can be swapped or customized—try using spinach instead of arugula, or swap andouille sausage for a milder option like chicken sausage. Regardless of the adjustments, the recipe remains a wholesome and flavorful choice.

The Andouille Sausage and Butternut Squash Quinoa Bowl embodies the essence of modern comfort food. It’s hearty enough to satisfy, light enough to nourish, and packed with a delightful flavor medley that celebrates the best of seasonal ingredients. Whether you’re looking to add a new staple to your meal rotation or impress with a one-bowl masterpiece, this dish is sure to deliver.

Andouille Sausage and Butternut Squash Quinoa

Recipe by Kyle Taylor

5.0 from 1 vote

Cuisine: New AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

This Andouille Sausage and Butternut Squash Quinoa Bowl is a hearty, flavor-packed dish featuring smoky sausage, sweet roasted squash, nutty quinoa, and peppery arugula. Topped with Parmesan and crunchy pumpkin seeds, it’s a satisfying one-bowl meal perfect for any occasion.

Ingredients

• 1 pound andouille sausage links, roughly chopped

• 1 medium butternut squash, peeled and chopped

• 2 cups arugula

• 1 cup quinoa, rinsed

• 2 cups vegetable broth

• 2 tablespoons extra virgin olive oil

• 1 small onion, diced

• 3 cloves of garlic, minced

• 1 tablespoon paprika

• 1 teaspoon ground cumin

• 1 tablespoon parsley, freshly chopped

• 1/4 cup Parmesan cheese, grated

• to taste, salt and ground black pepper

• for garnish, toasted pumpkin seeds

• for garnish, freshly chopped parsley

Directions

• Roast the Butternut Squash:
  Preheat the oven to 400°F (200°C). Toss the chopped butternut squash with 1 tablespoon of extra virgin olive oil, salt, and ground black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized.
• Cook the Quinoa:
  Combine the quinoa and 2 cups of vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork and set the quinoa aside.
• Sauté the Sausage and Aromatics:
  Heat the remaining extra virgin olive oil in a large skillet over medium heat. Add the chopped andouille sausage and cook for 5-7 minutes until browned. Add the onion and sauté for 2-3 minutes until softened. Then, add the garlic, paprika, and cumin, and cook for 1-2 minutes until fragrant.
• Combine the Ingredients:
  Add the cooked quinoa, roasted butternut squash, and most of the parsley to the skillet. Toss everything together to combine and heat through. Remove the skillet from heat and gently fold in the arugula. Let it wilt from the residual heat.
• Garnish and Serve:
  Transfer the mixture to a serving bowl and sprinkle with grated Parmesan cheese, toasted pumpkin seeds, and any remaining parsley. Serve warm as a wholesome main dish or a vibrant side.