Save The first time I made this casserole, it was supposed to be a simple Tuesday dinner after a long day at work. I had half a butternut squash sitting on the counter from the weekend farmers market and some Italian sausage in the freezer from a bulk buy. The kitchen was already messy from breakfast, and I honestly just wanted something that would feed us for two nights. What came out of the oven smelled like autumn had decided to move into my apartment uninvited, in the best possible way.
Last November, my sister came over unexpectedly when I was midway through prep. She ended up staying for dinner and polishing off three portions while sitting on my living room floor in her work clothes. We watched terrible holiday movies and ate straight from the baking dish with matching forks. Sometimes the best meals are the ones you never saw coming.
Ingredients
- 1 medium butternut squash: Peeling and cubing this takes some effort but the way it roasts alongside the sausage makes every minute worth it
- 1 pound Italian sausage: Sweet or spicy both work, just remove the casing so it can crumble and cook evenly with everything else
- 1 cup cooked quinoa: This adds nutty substance without making the dish feel heavy like pasta sometimes does
- 3 cups baby spinach: It wilts down so much you can barely tell its there, but it adds color and makes you feel slightly virtuous
- 1 cup shredded mozzarella and ½ cup grated Parmesan: Do not skip or reduce these, the cheesy crust is nonnegotiable
- 1 medium onion, 2 cloves garlic: The foundation that makes the whole house smell incredible while they cook
- 2 tablespoons olive oil: For the skillet and to help those spices coat every piece of squash
- 1 teaspoon each dried thyme, sage, and paprika: This trio is what makes it taste like comfort in a baking dish
- Salt and pepper: Taste as you go, sausage already brings salt so be careful not to overdo it
- 1 cup chicken or vegetable broth: Creates just enough moisture to let everything steam together without getting soupy
Instructions
- Get your oven ready:
- Preheat to 375°F and grease a 9x13-inch baking dish so nothing sticks later.
- Start the aromatics:
- Heat olive oil in a large skillet over medium heat, cook the diced onion for about 5 minutes until translucent, then add garlic for just 1 minute until fragrant.
- Brown the sausage:
- Crank up the heat slightly, add the sausage and break it apart with a wooden spoon until fully browned and cooked through, roughly 7 to 10 minutes.
- Add the squash and spices:
- Toss in the butternut cubes with thyme, sage, paprika, salt, and pepper, cooking for 5 to 7 minutes until the squash starts to soften around the edges.
- Bring it all together:
- Stir in the spinach until it wilts, add the cooked quinoa, pour in the broth, and let everything simmer for 3 to 4 minutes.
- Assembly time:
- Transfer the whole mixture to your prepared baking dish, spread it evenly, and cover with both cheeses.
- Bake covered then uncovered:
- Cover with foil and bake for 25 minutes, then remove the foil for another 15 to 20 minutes until the cheese is bubbly and turning golden.
- The hardest part:
- Let it rest for 5 minutes before serving, then sprinkle with fresh parsley if you remembered to buy some.
Save This recipe became my go-to the winter my roommate was going through a breakup. I made it three times in one month, and eventually she started requesting it by simply texting the word squash with a heart emoji. Food has this way of showing up when words feel like too much.
Make It Ahead
You can assemble everything up to 2 days in advance and keep it covered in the refrigerator. Just add 5 to 10 minutes to the covered baking time if it is going into the oven cold.
Vegetarian Swap
Plant-based sausage or even cannellini beans work surprisingly well here. The texture changes slightly but all those spices and roasted vegetables still carry the dish.
Leftover Strategy
This reheats beautifully for lunch the next day, or you can freeze individual portions for those nights when cooking feels like climbing a mountain. Just thaw overnight and bake at 350°F until heated through.
- Portion into freezer-safe containers before the final bake if you want to stock your freezer
- Add a splash of extra broth when reheating since the quinoa absorbs moisture overnight
- The cheese crust never quite recreates itself in the microwave, so use the oven for leftovers
Save Hope this finds its way to your table on a night when you need something warm and unfussy.
Recipe FAQ
- → Can I make this ahead of time?
Yes, you can assemble the entire casserole up to 2 days in advance and refrigerate it. When ready to bake, add a few extra minutes to the cooking time since it will be starting from a cold temperature.
- → What can I substitute for the quinoa?
Cooked rice or couscous work beautifully as alternatives to quinoa. Both provide a similar texture and will absorb the flavors equally well. Just ensure whichever grain you choose is fully cooked before adding it to the mixture.
- → Is this dish freezer-friendly?
You can freeze the assembled casserole before baking. Wrap it tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → How do I make this vegetarian?
Replace the Italian sausage with plant-based sausage crumbles or add extra protein like cannellini beans. The seasoning blend still provides plenty of flavor, and you can use vegetable broth instead of chicken broth.
- → Can I use frozen squash instead of fresh?
Frozen butternut squash cubes work well in this dish. Thaw them completely and pat dry before adding to the skillet. You may need to reduce the initial cooking time slightly since frozen squash is already partially cooked during blanching.
- → What wine pairs well with this casserole?
A light red wine like Pinot Noir complements the savory sausage, while a crisp white such as Sauvignon Blanc balances the richness of the cheese and sweetness of the squash.