Comforting baked dish with roasted squash, savory sausage, quinoa, and bubbly cheese topping.
# What you need:
→ 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
→ 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 - 1/2 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 black 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, approximately 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 fully cooked, breaking apart with a wooden spoon, about 7 to 10 minutes.
05 - Add butternut squash cubes to the skillet. Stir in dried thyme, sage, paprika, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until squash begins to soften.
06 - Add baby spinach and cooked quinoa. Stir continuously until spinach wilts completely.
07 - Pour in chicken or vegetable broth. Simmer for 3 to 4 minutes to allow flavors to meld.
08 - Transfer mixture to prepared baking dish. Spread evenly and 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 to 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.
