Yield: 6 servings
Butternut Squash and Sausage Casserole
This butternut squash sausage bake 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.
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 9x13-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.
Did you make this recipe?Tag @happy_balancedlife with hashtag #happybalancedlife on Instagram. We love to see what you make!