Comforting one-pan bake with roasted squash, Italian sausage, quinoa, and gooey cheese topping.
# 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
→ 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 your oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
02 - In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
03 - Add minced garlic and cook for 1 minute, until fragrant.
04 - Increase the heat slightly, add the Italian sausage, and cook until browned and cooked through, breaking it apart with a wooden spoon, about 7–10 minutes.
05 - Add the butternut squash to the skillet. Stir in dried thyme, dried sage, paprika, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the squash starts to soften.
06 - Add the baby spinach and cooked quinoa, stirring until the spinach wilts.
07 - Pour in the chicken or vegetable broth and simmer for 3–4 minutes.
08 - Transfer the mixture to the prepared baking dish. Spread evenly and top with shredded mozzarella and grated Parmesan cheese.
09 - Cover with aluminum foil and bake in the preheated oven for 25 minutes.
10 - Remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbly and golden brown. Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley before serving.
