Not only do I love to write as a means to express my creativity (and sometimes procrastinate!), but I also enjoy baking and cooking, especially this time of year. Instead of posting a pic of my latest creation in Instagram alone, I figured it would be easier to turn this recipe into a quick blog post.
With so many delicious sweet treats for fall, I have been looking for something a bit more hearty. As an avid Pinterest user, I found a few autumn-inspired recipes with a bigger flavor and perfect to warm up on chilly fall evenings. This recipe is a combination of two I found that I merged together. I call it Autumn Inspiration!
Autumn Inspiration
Preheat oven to 425 F. Toss together one peeled, cubed butternut squash and a half cup halved fresh cranberries. (Cranberries can be frozen.) Stir in 1/4 tsp chipotle chili powder (McCormick) or other red pepper spice, 1/2 tsp nutmeg, dash cinnamon and a pinch of kosher or ground pink sea salt. Roast for 20 minutes.
After 20 minutes, add 1 lb thinly sliced brussels sprouts and roast another 10 minutes or until brussels begin to brown.
While veggies are cooking, brown 1/2 package (or 1/2 pound) ground breakfast sausage. I used Jimmy Dean’s maple sausage.
Once veggies are ready, add sausage to veggies and stir well. Broil for 3 minutes then reduce heat to 170 F to keep warm.
Separately, cook 1 cup quinoa in 2 cups chicken (or vegetable) broth according to package directions. Once quinoa is ready, stir in with sausage-vegetable mixture and add 2 handfuls sliced almonds or walnuts (I used almonds). Stir in two handfuls fresh spinach. Broil again for another 1-2 minutes before removing from oven. Stir to combine well.
Separate into serving bowls and stir in 1 tsp olive oil and 1 tsp fig balsamic vinegar to each bowl. Serve with freshly shredded cheese (your choice – I used asiago) on top.
I promise you, this was such a hearty and satisfying autumn-inspired meal that I plan to make it several times this season. I’ve even thought of replacing the stuffing at Thanksgiving with this recipe for my mom who must eat gluten-free!
I usually add my own touch to recipes, sometimes according to what I have available in the pantry, and it’s always fun to get creative in the kitchen.
Let me know what you think!
Sophie
Sophie Leigh Fox 