Sausage, Sage and Butternut Squash Quinoa


  • 1 cup uncooked quinoa
  • 2 cups low sodium chicken broth
  • 1 butternut squash, peeled, cubed and roasted (or 1 bag frozen squash)
  • 2 Italian sausages (turkey works great), casing removed and meat cooked through
  • 1/4 cup fresh sage, chopped
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste


  1. In a large sauce pan, combine the quinoa and 2 c. chicken broth. Bring to a boil, then reduce to the heat to low, cover, and simmer for 15 minutes. Remove from the heat and set aside.
  2. Heat oven to 425 degrees. Place peeled, cubed squash on a roasting pan and toss with 1 tablespoon olive oil and salt & pepper. Roast until tender, about 25 minutes. If you’re using frozen squash, simply defrost it in the microwave, no need to roast.
  3. In a large bowl, combine quinoa, butternut squash, sausage, sage, onion salt, garlic powder, and salt and pepper. Serve warm.