Squash, Leek, & Quinoa Stuffing

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Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

2-3 cups cubes of winter squash (I used kabocha, Phoebe used pumpkin)

1 leek, white and light green parts only, halved and thinly sliced

1 tablespoon olive oil

2 tablespoons water or stock

6 ounces sausage (optional; I used an apple and chicken sausage), removed from the casing

1 sweet onion, chopped

3 cloves garlic, minced

1/2 teaspoon dried thyme

2 tablespoons dry white wine

1 cup quinoa

1 egg, lightly beaten

2 cups chicken stock

2 tablespoons chopped fresh parsley

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