Butternut Squash and Sausage Casserole
This butternut squash and sausage casserole is the ultimate cozy, healthy comfort food. Made with roasted butternut squash, Italian sausage, quinoa, spinach, and melty cheese, this easy casserole is perfect for busy weeknights, meal prep, or a comforting fall and winter dinner.
Why You’ll Love This Recipe
- Perfect weeknight meal. This butternut squash and sausage casserole comes together easily with simple ingredients and minimal prep.
- Comforting & cozy. Roasted butternut squash, savory Italian sausage, and melted mozzarella make this casserole warm and satisfying.
- Easy to make. Straightforward steps make this an ideal easy casserole recipe for beginners.
- Incredibly flavorful. Herbs like sage and thyme pair beautifully with sausage and squash for rich, savory flavor.
- Great for meal prep. This quinoa casserole stores well and tastes even better the next day.
- Balanced & nourishing. Packed with protein, fiber, and vegetables.
- Naturally gluten free. Made with quinoa instead of pasta or breadcrumbs.
- Versatile. Swap proteins, greens, or cheese to fit your preferences.
Ingredients & Substitutions
- Butternut squash. One medium squash, cubed. Sweet potato or delicata squash work as substitutes.
- Italian sausage. Sweet or spicy Italian sausage adds bold flavor. Chicken or turkey sausage can also be used.
- Quinoa. Cooked quinoa adds protein and texture. Brown rice or farro can be substituted.
- Spinach. Baby spinach wilts easily. Kale or Swiss chard are great alternatives.
- Onion & garlic. Essential aromatics that build the base flavor of this sausage and quinoa bake.
- Herbs & spices. Dried thyme, sage, and red pepper flakes complement the squash and sausage.
- Cheese. Mozzarella and Parmesan provide a gooey, savory finish.
- Broth. Chicken bone broth adds depth and protein. Vegetable broth works for a lighter option.
- Olive oil. Used for roasting and sautéing.
- Fresh parsley. Adds freshness and color before serving this butternut squash and sausage casserole.
How to Make Butternut Squash and Sausage Bake
Step 1
Roast the butternut squash. Preheat oven to 425°F. Toss cubed butternut squash with olive oil and salt. Spread evenly on a parchment-lined baking sheet and roast for 40–45 minutes until tender and caramelized.
Step 2
Prepare the baking dish. Lightly grease a 9×13-inch baking dish with olive oil or butter and set aside.
Step 3
Cook the aromatics. Heat olive oil in a large skillet over medium heat. Sauté diced onion until translucent, about 5 minutes. Add garlic and cook until fragrant.
Step 4
Brown the sausage. Add Italian sausage and cook until browned, breaking it up as it cooks. Stir in cooked quinoa and spinach until spinach wilts. Pour in broth and simmer for 3–4 minutes.
Step 5
Add the butternut squash. Add roasted butternut squash to the skillet and gently mix until evenly combined.
Step 5
Add cheese and bake the mixture. Transfer mixture to the prepared baking dish. Top with shredded mozzarella and Parmesan. Reduce oven temperature to 400°F and bake for 5–10 minutes until cheese is melted and bubbly.
Step 6
Serve and enjoy! Garnish this butternut squash and sausage casserole with fresh parsley and serve warm.
Expert Tips
- Roast the squash fully to enhance sweetness and flavor.
- Use freshly grated cheese for better melting.
- For extra vegetables, add mushrooms, bell peppers, or zucchini.
- Make it spicy with hot Italian sausage or extra red pepper flakes.
- Serve this butternut squash and sausage casserole warm with fresh parsley.
Yes! It’s high in protein, fiber, and vegetables.
Absolutely. Store in the fridge for up to 4-5 days and reheat as needed.
Yes. Let cool completely before freezing in a freezer safe container. When you want to eat it, thaw in the fridge overnight, then reheat.
Yes, you can use dairy free cheese or omit the cheese entirely.
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Butternut Squash and Sausage Casserole
Ingredients
- 2 tbsp olive oil
- 1 medium butternut squash, peeled, deseeded, and cut into 1 inch cubes
- 1 lb italian sausage, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups spinach, chopped
- 1 cup quinoa, cooked
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp red pepper flakes
- salt and pepper, to taste
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 1 cup chicken bone broth
- fresh parsley, for garnish
Instructions
- Roast the butternut squash. Preheat oven to 425°F. Toss cubed butternut squash with olive oil and salt. Spread evenly on a parchment-lined baking sheet and roast for 40–45 minutes until tender and caramelized.
- Prepare the baking dish. Lightly grease a 9×13-inch baking dish with olive oil or butter and set aside.
- Cook the aromatics. Heat olive oil in a large skillet over medium heat. Sauté diced onion until translucent, about 5 minutes. Add garlic and cook until fragrant.
- Brown the sausage. Add Italian sausage and cook until browned, breaking it up as it cooks. Stir in cooked quinoa and spinach until spinach wilts. Pour in broth and simmer for 3–4 minutes.
- Add the butternut squash. Add roasted butternut squash to the skillet and gently mix until evenly combined.
- Add cheese and bake the mixture. Transfer mixture to the prepared baking dish. Top with shredded mozzarella and Parmesan. Reduce oven temperature to 400°F and bake for 5–10 minutes until cheese is melted and bubbly.
- Serve and enjoy! Garnish this butternut squash and sausage casserole with fresh parsley and serve warm.
Notes
- Roast the squash fully to enhance sweetness and flavor.
- Use freshly grated cheese for better melting.
- For extra vegetables, add mushrooms, bell peppers, or zucchini.
- Make it spicy with hot Italian sausage or extra red pepper flakes.
- Serve this butternut squash and sausage casserole warm with fresh parsley.
- Store in the fridge in an airtight container for up to 4-5 days.