One-Skillet Pesto Chicken Sausage & Butternut Squash
1 tablespoon neutral cooking oil (such as olive, grapeseed, or avocado)
1 small red onion, halved through the root, then cut into thick half moons
1/2 pound butternut squash (about 2 cups)
1/2 teaspoon salt
1/4 teaspoon garlic powder
Pinch of red pepper flakes
2 cups kale, de-stemmed and torn or cut into 2-inch pieces
3 dates, pits removed, torn into 4 pieces each (golden raisins or dried cherries/cranberries also work)
1 tablespoon red wine vinegar (or whatever clear-ish vinegar you’ve got. lemon juice also works)
3 pre-cooked chicken sausages, halved vertically (I love the apple kind, but use your fave!)
2 to 3 tablespoons store-bought pesto
2 ounces feta cheese, crumbled (the amount isn’t important, use however much feta you want!)
Preheat oven to 400°F.
Warm oil in a 10-inch ovenproof skillet (preferably cast iron) over medium heat. Add onion and squash and cook for 3 to 4 minutes, until onion starts to soften. Season with salt, garlic powder, and red pepper flakes and transfer skillet to oven. Bake for 10 minutes.
After 10 minutes, transfer skillet to stovetop. Stir in kale, dates, and vinegar. Place chicken sausages over top. Return skillet to oven for 10 additional minutes, or until squash is fork tender.
Drizzle pesto and scatter feta over top. Enjoy!
Would be great served over some brown rice or quinoa, but this is plenty of food for two on it’s own!
You could also use chicken breasts here. Just cook until their internal temp is 165°F, depending on their size that’ll take 10-15 minutes.