I went with a chipotle beef smoked sausage for this recipe because I like spice in everything I eat, but you could easily substitute with any Polish, summer, smoked or Hungarian sausage. I used about 3/4s of of a 12oz package because I'm not feeling super carnivorous; feel free to reduce/increase this amount to your preference.
You can change up the veggie combination if you like. I picked these ones for their beautiful red, orange and yellow hues. Nutrition-wise, the list is long... Highlights?
Beets: omegas, folate and manganese.
Butternut squash: SO MUCH vitamin A.
Sweet potato: MORE vitamin A, dietary fiber, vitamin C, and potassium.
Garlic: anti-cancer, immune-strengthening and heart disease prevention.
Onion: anti-cancer, anti-inflammatory, pro-heart health, pro-immune system, and pro-digestion
Serves 4-6
- 2 large beets
- 1 small butternut squash, divided
- 1 sweet potato
- 1 carrot
- 1/2 bulb garlic
- 9oz chipotle beef smoked sausage
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1 ground cumin
- pinch chili flakes
- fresh ground pepper and salt
- 1 onion
- 1 tsp olive oil
- 1 1/3 cup quinoa
- 1/2 tsp salt
- 1/2 tsp cumin
- 2 1/3 cups vegetable broth or water
Peel and mince garlic.
Slice sausage lengthwise in half, then halve again into semi-circles.
Add sausage and garlic to a non-stick pan over med-high heat. No need to add any oil as the sausage will produce enough once heated. Cook for 3-4min until nicely browned, stirring occasionally.
Meanwhile, lightly spray your slow cooker with non-fat cooking spray. Add chopped beets to slow cooker.
Once your sausage and garlic are browned, remove from heat. Add chopped butternut squash, sweet potato, carrot, chili powder, smoked paprika, cumin, chili flakes, pepper and salt to the pan. Stir and toss to coat the vegetables in the spices and sausage oils.
Add contents of the pan to the crock pot, cover, and set to cook on low for 4.5-5 hours. Go do other stuff, like not sweat over a hot stove in the heat :)
A little closer to meal time, finely dice the onion and reserved half butternut squash. Add to non-stick pot, with 1 tsp olive oil, over med-high heat. Stir for 2 minutes, then cover with lid, reduce heat to low, and let cook for another 8 minutes. Increase to high heat, add quinoa, salt and cumin, then stir for another minute before adding vegetable broth or water. Once it has reached boiling, reduce heat to low, cover and let cook for 15-20min or until all liquid absorbed. Let stand for 5 minutes before fluffing and dishing out.
Serve the quinoa and slow-cooked hash side by side, or dish the hash out over top of the quinoa. Enjoy!
