recipeWEDNESDAY: Veggie and Sausage Bake with Cauliflower Rice

Veggie and Sausage Bake with Cauliflower Rice

This recipe can be made with a variety of ingredients, which makes it a easy meal for anyone!

1 medium butternut squash
1lb ground turkey or chicken sausage
1 tbsp olive oil
1 c chopped kale or spinach
3/4 c uncooked quinoa
1 c shredded goat cheddar cheese
1/2 c heavy cream
1 tbsp butter
1 1/2 c riced cauliflower

 Preheat oven to 375.  Peel and chop butternut squash into small chunks. Place cubed squash in a shallow baking dish, sprinkle with 1 tbsp olive oil then season with sea salt and pepper. Bake for about 20 minutes, until squash can be pierced with a fork easily. While squash is cooking, brown sausage in a heated skillet with olive oil. If your sausage is not already seasoned, season to your taste. Once the sausage is mostly cooked through, add in kale or spinach till leaves are slightly wilted, set aside. Cook 3/4 cup quinoa as directed. Before all water has been absorbed into the quinoa, add in heavy cream and shredded cheese. Mix consistently until it is a thick creamy consistency. In a large deep dish baking pan, mix together butternut squash, greens and sausage with cream sauce. Toss till cheesy sauce is evenly coated. Bake for 10 minutes, until brown and bubbly. Meanwhile, heat butter in a sauté pan and add riced cauliflower with sea salt and pepper to taste. Cook for 10 minutes. Plate veggie and sausage bake over top of cauliflower rice.