Cozy Butternut Squash & Sausage

The first time I made this casserole, it was supposed to be just another Tuesday dinner—something quick before rushing off to evening meetings. But then the smell of roasting squash and sizzling sausage filled the kitchen, and suddenly nobody was in a hurry to leave anymore. My roommate wandered in, phone forgotten, asking what was making the house smell like autumn. We ended up eating standing up around the stove, scraping the cheese-crusted corners of the baking dish with wooden spoons. Some meals are meant to be slow. This one just happens to trick you into thinking you cooked all day.

Last November, I brought this to a Friendsgiving potluck when the host casually mentioned she was gluten-free. I had already promised to bring a main dish, so I quickly swapped in GF sausage and checked my broth label. Standing there watching people go back for thirds, someone asked me for the recipe. That is when I realized the best dishes accommodate everyone without announcing themselves. Now it is my go-to whenever I need to feed a crowd with different needs and no one feels like they are missing out.

Ingredients

• 1 medium butternut squash: Peel it carefully—those skins are stubborn, and a sharp vegetable peeler saves your knuckles every time
• 1 pound Italian sausage: Sweet or spicy works, but remove the casing first so it crumbles properly into the squash
• 1 cup cooked quinoa: Make extra earlier in the week, or swap in rice if that is what you have on hand
• 1 medium onion: Yellow onions caramelize nicely here, adding sweetness to balance the savory sausage
• 2 cloves garlic: Minced fresh—jarred garlic works in a pinch, but fresh really does make a difference
• 3 cups baby spinach: It looks like too much at first, but it wilts down into almost nothing
• 1 cup shredded mozzarella: Low moisture cheese melts better without making the dish watery
• ½ cup grated Parmesan: The salty punch that ties everything together
• 1 cup chicken or vegetable broth: Deglazes the pan and keeps the squash from drying out in the oven
• 2 tablespoons olive oil: For cooking the sausage and aromatics
• 1 teaspoon dried thyme: Earthy and classic with squash
• 1 teaspoon dried sage: Fresh sage is gorgeous, but dried works perfectly here
• 1 teaspoon paprika: Sweet Hungarian adds color without heat
• Salt and pepper: Taste as you go—sausage already brings salt, so adjust accordingly
• Fresh parsley: Optional, but it makes everything look finished and bright

Instructions

Get your oven ready:

Preheat to 375°F and grease a 9x13 baking dish—olive oil on a paper towel works perfectly.

Start the aromatics:

Heat olive oil in a large skillet over medium heat, cook the diced onion until translucent, about 5 minutes.

Add the garlic:

Stir in minced garlic for just 1 minute until fragrant—any longer and it might turn bitter.

Brown the sausage:

Crank up the heat slightly, add the sausage, and break it apart with a wooden spoon until fully cooked through.

Season the squash:

Toss in the cubed butternut squash with thyme, sage, paprika, salt, and pepper, cooking for 5 to 7 minutes.

Wilt the spinach:

Add the baby spinach and cooked quinoa, stirring until the spinach collapses into the mixture.

Simmer briefly:

Pour in the broth and let everything bubble together for 3 to 4 minutes.

Assemble the casserole:

Transfer the whole mixture to your prepared baking dish and spread it evenly.

Add the cheese:

Scatter mozzarella and Parmesan across the top—do not be shy with the corners.

Bake covered:

Cover with foil and bake for 25 minutes to let everything meld together.

Get the golden top:

Remove the foil and bake another 15 to 20 minutes until the cheese is bubbly and browned in spots.

Rest before serving:

Let it cool for 5 minutes so the cheese sets up slightly, then garnish with parsley if you like.

Save

This recipe became a winter staple the year my heating broke and I was determined to cook through the shivering evenings anyway. Something about pulling a bubbling, golden casserole out of the oven makes the kitchen feel warmer even when the house is not. Now I make it on the first really cold night of the season, like a ritual.

Make It Ahead

Assemble everything up to two days before baking—just cover tightly and refrigerate. Add about 10 extra minutes to the baking time if it goes into the oven cold. The flavors actually meld better this way.

Vegetarian Swap

Plant-based sausage works surprisingly well here, or you can use two cans of drained white beans instead. The sausage adds depth, but beans make it just as satisfying in a different way.

Serving Ideas

A simple green salad with sharp vinaigrette cuts through the richness. Crusty bread is never a mistake here. If you are feeling fancy, a light red wine like Pinot Noir balances the hearty flavors beautifully.

• Let it rest longer than 5 minutes if you can—cleaner slices are worth the patience
• Double the recipe and freeze half unbaked for a hectic weeknight
• Save any leftovers for breakfast topped with a fried egg

Save

Some casserooles feel like compromises, but this one feels like a choice. Serve it to people you like, on a night when no one is rushing anywhere.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 2 days in advance and refrigerate. When ready to bake, add a few extra minutes to the cooking time since it will be starting from cold.

→ What can I substitute for the Italian sausage?

You can use plant-based sausage for a vegetarian version, or try turkey sausage, chorizo for extra spice, or even browned ground beef or chicken. Each will bring slightly different flavors to the final dish.

→ Do I need to cook the squash before baking?

No need to pre-cook the squash. The 45-50 minute baking time at 375°F is sufficient to soften the butternut squash cubes completely while allowing all the flavors to meld together.

→ Can I freeze leftovers?

Leftovers freeze well for up to 3 months. Portion into airtight containers and thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.

→ What other grains work besides quinoa?

Cooked rice, couscous, farro, or even small pasta shapes like orzo work beautifully as substitutes. Just ensure whatever grain you use is fully cooked before adding it to the mixture.

→ How do I know when it's done baking?

The dish is ready when the cheese is bubbly and golden brown on top, and you can easily pierce the squash cubes with a fork. The juices should be bubbling around the edges of the baking dish.