Save The first time I made this casserole, I'd just come home from a freezing cold walk with the dog. My kitchen felt like the only warm place in the world, and roasting squash filled every corner with this incredible sweetness that made the whole house feel cozy. Now whenever butternut squash season rolls around, this dish is the first thing I reach for when I want something that feels like a hug on a plate.
Last winter my neighbor came over while this was baking, and she literally stood in my kitchen asking what smelled so incredible. We ended up eating it straight from the baking dish while standing at the counter because neither of us could wait another second. That's the kind of recipe this is—the kind that pulls people into your kitchen and makes them stay.
Ingredients
- Butternut squash: The sweetness of roasted squash balances the savory sausage perfectly, and cutting it into 1-inch cubes ensures it cooks through without turning to mush
- Italian sausage: Sweet or spicy both work beautifully, just make sure to remove the casing so it can crumble and distribute throughout the dish
- Quinoa: Adds protein and a lovely texture that soaks up all the flavorful broth while baking
- Mozzarella and Parmesan: The mozzarella creates those irresistible cheesy pulls, while Parmesan adds a salty, nutty depth that makes the topping sing
- Chicken or vegetable broth: This liquid steams the squash and quinoa in the oven, keeping everything moist and infusing the dish with savory backbone
Instructions
- Preheat and prep your baking dish:
- Get your oven to 375°F and give a 9x13-inch baking dish a quick spray or slick of olive oil so nothing sticks later.
- Sauté the aromatics:
- Warm olive oil in a large skillet over medium heat, cook the diced onion until it turns translucent about 5 minutes, then add garlic for just 1 minute until it becomes fragrant.
- Brown the sausage:
- Crank up the heat slightly, add the crumbled Italian sausage, and cook until thoroughly browned about 7 to 10 minutes, breaking it apart with your wooden spoon as it cooks.
- Add the squash and seasonings:
- Stir in the cubed butternut squash along with thyme, sage, paprika, salt, and pepper, letting everything cook together for 5 to 7 minutes until the squash begins to soften at the edges.
- Combine and simmer:
- Fold in the spinach and cooked quinoa, watching the spinach wilt down, then pour in the broth and let it simmer for 3 to 4 minutes.
- Assemble and bake:
- Transfer everything to your prepared baking dish, spread it evenly, shower both cheeses over the top, cover with foil, and bake for 25 minutes before removing the foil and baking another 15 to 20 minutes until the cheese turns golden and bubbly.
Save This recipe has become my go-to for new parents and anyone needing a meal that feels special without requiring hours of attention. Something about bubbling cheese and roasted vegetables makes people feel taken care of in a way few other dishes can.
Making It Ahead
You can absolutely assemble this casserole up to 2 days before baking, which I do all the time when hosting. Just add an extra 5 to 10 minutes to the covered baking time if it is going into the oven cold from the refrigerator.
Easy Swaps
Sometimes I use cooked rice or couscous instead of quinoa, and for a vegetarian version, plant-based sausage or white beans work beautifully. The core of this dish is the squash and cheese combination, so play around with the protein based on what you have on hand.
Serving Ideas
A crisp green salad with vinaigrette cuts through the richness perfectly, and crusty bread is never a bad idea for soaking up any cheesy juices. This also pairs surprisingly well with a light red like Pinot Noir or a crisp white such as Sauvignon Blanc.
- Leftovers reheat beautifully and might actually taste better the next day
- The squash can be roasted ahead of time to shave off active cooking minutes
- Fresh parsley adds a nice pop of color, but this dish is gorgeous even without it
Save There is something deeply satisfying about a recipe that turns simple ingredients into something this comforting. I hope this becomes one of those dishes you return to again and again whenever you need a little warmth.
Recipe Guide
- → Can I make this casserole ahead of time?
Yes, you can assemble the entire dish up to 2 days in advance and refrigerate it. If baking from chilled, add a few extra minutes to the baking time to ensure it's heated through completely.
- → What can I substitute for the Italian sausage?
You can use plant-based sausage for a vegetarian version, or try spicy chorizo for a different flavor profile. Ground turkey or chicken seasoned with Italian herbs also works well as a lighter alternative.
- → Is this dish freezer-friendly?
Yes, this casserole freezes well. Assemble the dish, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → Can I use other grains instead of quinoa?
Absolutely. Cooked rice, couscous, or even farro would work beautifully in this dish. Just ensure whichever grain you choose is fully cooked before adding it to the mixture.
- → How do I know when the squash is tender enough?
The squash cubes should be easily pierced with a fork when done. Since they're partially cooked on the stovetop before baking, they should be perfectly tender after the oven time.
- → What wine pairs well with this casserole?
A light red wine like Pinot Noir complements the rich sausage and squash flavors. If you prefer white, a crisp Sauvignon Blanc or Chardonnay would pair nicely as well.