Butternut Squash and Turkey Sausage Bowl
This Butternut Squash and Turkey Sausage Bowl with Maple Dijon Sauce is the essence of fall in a bowl. The blend of autumn flavors and contrasting textures is perfect for those who love a meal that feels both satisfying and healthy.
Quick Video
Key Ingredients
- Butternut Squash: Roasted to caramelized perfection with thyme and oregano for a sweet and savory base.
- Smoked Turkey Kielbasa: Adds a smoky depth, perfectly complementing the sweetness of the squash.
- Quinoa: A superfood that brings a delightful texture, makes this bowl satisfyingly filling, and keeps it gluten-free.
- Maple Dijon Sauce: The perfect drizzle, bringing a balance of sweet and tangy, tying all the flavors together beautifully.
- Pears: I’m adding pears to everything in the fall. I like a red anjou pear for this one, but feel free to experiment with your favorite variety. I’ve subbed in apples or persimmons instead depending on what I have kicking around the kitchen – use what you’ve got.
- Toppings: Crumbled bacon, pecans, and pomegranate seeds add crunch and freshness.
Step-by-Step Process
Roast the Squash & Shallots: Preheat your oven and toss cubed butternut squash and sliced shallots in olive oil, oregano, thyme, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
Add the Kielbasa: After 20 minutes, add sliced turkey kielbasa to the same baking sheet and continue roasting until everything is golden and crispy (about another 20 minutes).
Prepare the Dressing: While the veggies and sausage roast, whisk together Dijon mustard, maple syrup, garlic-infused olive oil, and apple cider vinegar. Set aside.
Assemble the Bowls: In each bowl, layer fresh arugula, cooked quinoa, roasted squash and sausage, crumbled bacon, pear slices, pecans, and pomegranate seeds.
Drizzle and Serve: Finish with the Maple Dijon dressing, and serve immediately for a hearty, comforting meal.
Butternut Squash and Turkey Sausage Bowl
Ingredients
Roasted Vegetables and Sausage
- 1 whole butternut squash peeled, seeded, and cut into 1-inch cubes
- 2 shallots sliced
- 2 tablespoons olive oil
- 2 teaspoon oregano
- 2 teaspoon thyme
- Salt and pepper to taste
- 1 16 oz smoked turkey kielbasa sliced
Bowl Components
- 4 cups quinoa prepared according to package instructions
- 1 7 oz pkg. arugula
- 4 slices bacon cooked and crumbled
- 2 pears sliced
- 1/4 cup chopped pecans
- 1/4 cup pomegranate seeds
Maple Dijon Sauce
- 3 tablespoons Dijon mustard
- 3 tablespoons maple syrup
- 1 teaspoon garlic-infused olive oil
- 1 teaspoon apple cider vinegar
- Salt pepper, and oregano, to taste
Instructions
- 1. Preheat the oven to 400°F (200°C).2. On a large sheet pan, toss the butternut squash and shallots with olive oil, oregano, thyme, salt, and pepper. Arrange in a single layer.3. Bake for 20 minutes. Remove the pan and add the sliced sausage, stirring to combine. Return to the oven and roast for an additional 20 minutes, flipping halfway through.4. In a large bowl, toss the arugula lightly with olive oil, salt, and pepper.For the Maple Dijon Sauce:1. Combine Dijon mustard, maple syrup, garlic olive oil, apple cider vinegar, salt, pepper, and oregano in a small jar. Shake vigorously until well combined.To Assemble:1. Start with a base of arugula in each bowl.2. Top with sausage and squash mixture, quinoa, crumbled bacon, pecans, half a sliced pear, and a tablespoon of pomegranate seeds.3. Drizzle with Maple Dijon Sauce.Serve and enjoy!
Notes
- Substitute chicken sausage or plant-based sausage if preferred.
- Quinoa can be swapped for brown rice or farro (if not gluten-free).
Frequently Asked Questions
Can I use another type of sausage?
Yes, chicken sausage or even a plant-based sausage would work well as a substitute. Just be mindful of the cooking time!
Can I make this ahead of time?
Absolutely! You can roast the squash, kielbasa, and shallots in advance. Store the components separately, and assemble the bowls just before serving for the freshest taste.
What can I use instead of quinoa?
If you don’t have quinoa, feel free to substitute with brown rice or even farro (if you aren’t avoiding gluten) for a heartier grain option.
How long does this keep?
Store leftovers in airtight containers for up to 3 days in the fridge. Keep the dressing separate and add it just before eating.
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