Cozy Butternut Sausage Casserole (Printer-Friendly)

Savory casserole with butternut squash, Italian sausage, quinoa, and melted mozzarella and Parmesan cheese.

# What You Need:

→ Vegetables

01 - 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 3 cups baby spinach
05 - Fresh parsley for garnish (optional)

→ Meats & Protein

06 - 1 pound Italian sausage, casing removed
07 - 1 cup cooked quinoa

→ Dairy

08 - 1 cup shredded mozzarella cheese
09 - 0.5 cup grated Parmesan cheese

→ Pantry & Spices

10 - 2 tablespoons olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried sage
13 - 1 teaspoon paprika
14 - Salt and pepper to taste

→ Liquids

15 - 1 cup chicken or vegetable broth

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, approximately 5 minutes.
03 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
04 - Increase heat slightly, add Italian sausage, and cook until browned and cooked through, breaking apart with a wooden spoon, approximately 7 to 10 minutes.
05 - Add butternut squash cubes to the skillet. Stir in dried thyme, dried sage, paprika, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until squash begins to soften.
06 - Add baby spinach and cooked quinoa, stirring until spinach wilts completely.
07 - Pour chicken or vegetable broth into the skillet and simmer for 3 to 4 minutes.
08 - Transfer the mixture to the prepared baking dish, spreading evenly. Top with shredded mozzarella and grated Parmesan cheese.
09 - Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
10 - Remove foil and bake for an additional 15 to 20 minutes until cheese is bubbly and golden brown.
11 - Remove from oven and allow to cool for 5 minutes. Garnish with fresh parsley before serving.

# Expert Suggestions:

01 -
  • It's a complete dinner: Protein, vegetables, and grains all come together in one glorious pan with minimal cleanup.
  • The squash gets impossibly tender: Roasting softens it while the cheese on top turns golden and bubbly in the oven.
  • Make it ahead without stress: Assemble it the night before and just pop it in the oven when you walk through the door.
02 -
  • Don't skip browning the sausage properly: Breaking it into small pieces and letting it cook undisturbed for a minute helps it develop color and flavor, not just cook through.
  • The squash will continue softening in the oven: It doesn't need to be completely tender when you transfer it to the baking dish; the residual heat finishes the job.
  • Cheese burns easily if uncovered the whole time: Covering with foil for the first half prevents it from darkening before the inside cooks through.
03 -
  • Buy pre-cut butternut squash if you want to save 10 minutes: Yes, it costs a bit more, but the time saved on a busy weeknight is worth it.
  • Toast your cheese slightly before baking: Let it sit on top for a minute before covering with foil so it doesn't all sink to the bottom.
  • Taste the sausage mixture before transferring to the baking dish: Season aggressively now because the flavors won't deepen much more once it's in the oven.
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