A simple recipe to use up leftover squash side. Flavorful and soothing.

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix butternut squash, brown sugar, and cinnamon together in a bowl.

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  • Cook and stir andouille sausage and onion together in a stockpot until sausage is cooked through and onion is tender, 5 to 10 minutes. Add squash mixture, chicken stock, water, quinoa, cumin, and chicken bouillon to sausage mixture and bring to a boil.

  • Reduce heat to medium-low and simmer until quinoa is mostly tender, about 10 minutes. Add half-and-half and simmer until heated through, about 10 minutes.

Nutrition Facts

187 calories; protein 5.8g; carbohydrates 32.7g; fat 4.8g; cholesterol 8.1mg; sodium 819.8mg. Full Nutrition
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