Butternut Squash Sausage Casserole (Print Version)

Hearty baked dish with roasted squash, Italian sausage, quinoa, and melted cheese for a satisfying dinner.

# What You’ll 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

→ 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

# How to Make It:

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

# Additional Tips::

01 -
  • It's the kind of dish that fills your kitchen with warmth and makes everyone ask for seconds without hesitation.
  • Somehow it manages to feel both nourishing and indulgent, with the melted cheese doing all the heavy lifting on comfort.
  • The whole thing comes together in one skillet before the oven finishes the job, which means less cleanup on nights when you're already tired.
02 -
  • Don't skip browning the sausage properly—pale meat means pale flavor, and that's the difference between a casserole that tastes like something and one that tastes like assembly instructions.
  • If you're making this ahead, refrigerate it fully before baking and add about 10 extra minutes to your baking time since it starts cold; this is how you avoid undercooked squash with burned cheese on top.
03 -
  • Let your baking dish cool for exactly 5 minutes after it comes out—any sooner and you're burning your mouth, any longer and the cheese starts setting too firmly to look appetizing on the plate.
  • The secret to golden cheese is removing the foil with enough time left that the broiler heat can reach the top, but not so long that everything underneath gets overcooked.
Go Back