# Components:
→ 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 (optional)
→ Meats & Protein
06 - 1 pound Italian sausage (sweet or spicy), casing removed
07 - 1 cup cooked quinoa
→ Dairy
08 - 1 cup shredded mozzarella cheese
09 - ½ 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
# Directions:
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, about 5 minutes.
03 - Stir in 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 for 7–10 minutes.
05 - Add butternut squash, thyme, sage, paprika, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until squash begins to soften.
06 - Stir in baby spinach and cooked quinoa until spinach wilts completely.
07 - Pour in chicken or vegetable broth and simmer for 3–4 minutes.
08 - Transfer mixture to prepared baking dish and spread evenly. Top with shredded mozzarella and grated Parmesan cheese.
09 - Cover with aluminum foil and bake 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.
