Dump-And-Bake Butternut Squash and Quinoa Casserole

This Dump-And-Bake Butternut Squash and Quinoa Casserole is packed with chicken sausage, white beans, kale, and cauliflower, all baked together with fresh sage and topped with melty cheese. An easy, high-fiber fall dinner made in one dish!

This butternut squash quinoa casserole is the ultimate cozy fall dinner. It combines tender butternut squash, cauliflower, kale, white beans, and Italian chicken sausage with fluffy quinoa, fresh sage, and plenty of melty cheese. It’s hearty, full of flavor, and packed with wholesome ingredients that make it a satisfying one-dish meal.

I wanted to make something EASY for those busy weeknights where I don’t have a ton of time. This is hearty, tasty, and very healthy too.

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• Instructions
• Tips for the Best Quinoa Casserole
• Substitutions and variations
• Storage
• Pairing
• Dump-And-Bake Butternut Squash and Quinoa Casserole

Why You’ll Love This Recipe

• A complete meal in one dish: Protein, vegetables, whole grains, and cheese all come together in one baking dish.
• Packed with fiber: Quinoa, white beans, butternut squash, cauliflower, and kale provide a variety of fiber-rich ingredients.
• Perfect for fall: Fresh sage, cinnamon, butternut squash, and savory chicken sausage make this especially cozy.
• Totally customizable: You can make this dairy-free by omitting the cheese, or vegetarian by adding tofu or soyrizo instead of the chicken sausage. Swap sweet potato for the butternut squash, spinach for the kale, or chickpeas for the white beans.
• Meal-prep friendly: This is a large dish and perfect for a crowd, or to have meals prepped for the week. It reheats very easily.

Ingredients

• Butternut squash – Half of a large butternut squash, peeled and cut into small cubes.
• Cauliflower – One head, cut into bite-sized florets.
• Yellow onion – Adds a savory, aromatic base.
• Garlic – Fresh minced garlic adds flavor throughout the casserole.
• Lacinato kale – Remove the tough stems and chop the leaves.
• Fresh sage – Thinly sliced fresh sage gives the casserole a delicious earthy, fall flavor. Feel free to use fresh thyme instead or in addition!
• Quinoa – Rinse the quinoa thoroughly before adding it to the baking dish to remove its natural bitter coating.
• Spices – Garlic powder, onion powder, paprika, cinnamon, and kosher salt. I also add poultry seasoning (a key ingredient in my Chicken Maple Breakfast Sausage) if I am using water instead of broth.
• Olive oil – Helps coat the vegetables and seasonings before baking.
• Italian chicken sausage – Use cooked, crumbled Italian chicken sausage. I like using chicken sausage for its savory flavor and added protein.
• White beans – Cannellini or Great Northern beans both work well. Drain and rinse before adding.
• Cheese – I add a combination of crumbled feta and shredded cheese like white cheddar, gruyere, and mozzarella.
• Chicken broth – Adds savory flavor while the quinoa cooks. You can also use vegetable broth.

See recipe card for quantities.

Instructions

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1. Prep: Preheat oven to 400°F. In a small bowl. Mix the salt, garlic powder, onion powder, paprika, cinnamon, and sliced sage together, then divide the seasoning mixture in half.
2. Season the vegetables: Add butternut squash, cauliflower, onion, garlic, and sage to a large, deep 9×13-inch baking/casserole dish. Toss the vegetables with olive oil and half of the seasoning mixture. Make a well in the center of the vegetables and add the rinsed quinoa.
3. Add broth and bake: Stir the remaining seasoning mixture into the broth. If using water, stir in 2 teaspoons poultry seasoning. Pour the liquid evenly over the quinoa and vegetables, making sure the quinoa is submerged. Cover tightly with a lid or foil and bake for 25 minutes.
4. Cook the sausage: While the casserole is in the oven, remove the Italian chicken sausage from its casings. Heat a skillet over medium heat and add the sausage. Cook, breaking it up with a wooden spoon, for 8–10 minutes, or until browned and cooked through. Set aside.
5. Check the quinoa: Remove the foil and check the quinoa. It should be nearly tender, but not crunchy, with most of the liquid absorbed. Cooking time can vary depending on your oven and baking dish. If the quinoa is still firm or the casserole looks dry, add ¼ cup additional broth or water, cover, and bake for another 5–10 minutes. 
6. Add remaining ingredients: Once the quinoa looks tender, stir in the chopped kale, cooked chicken sausage, drained white beans, crumbled feta, and 1 cup of shredded cheese until evenly combined. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
7. Finish baking: Return to the oven, uncovered, and bake for 15 minutes, or until the cheese is melted and bubbly and the quinoa is fully cooked. Let the casserole rest for 5–10 minutes before serving.

Tips for the Best Quinoa Casserole

• Cut the vegetables into similar-sized pieces: Smaller, evenly sized butternut squash cubes and cauliflower florets will cook more consistently.
• Rinse your quinoa: Quinoa has a naturally occurring coating called saponin that can taste bitter. Rinsing it before baking helps improve the flavor.
• Use a deep baking dish: A deep 9×13-inch baking dish gives the quinoa and vegetables enough room to cook without overflowing.
• Keep the dish covered initially: Covering the casserole traps steam, which is essential for cooking the quinoa.
• Check the quinoa before adding the remaining ingredients: Quinoa cooking times can vary. It should be nearly tender before adding the kale, sausage, beans, and cheese.

Substitutions and variations

• Chicken sausage: Italian chicken sausage is my preference, but turkey sausage, soyrizo, or mild Italian sausage will also work. Make sure the sausage is fully cooked before adding it to the casserole. You can also add cubes of firm, uncooked tofu.
• Butternut squash: Sweet potatoes or pumpkin can be substituted for butternut squash.
• Kale: Spinach is another great option.
• White beans: Cannellini beans, Great Northern beans, or chickpeas all work well.
• Cheese: Try Gruyère, Monterey Jack, or fontina in place of the cheddar and mozzarella. You can also adjust the amount of feta based on your preference.
• Fresh herbs: Rosemary or thyme would also be delicious alongside the sage.
• Vegetarian: Omit the chicken sausage, or add cooked soyrizo or cubes of firm, uncooked tofu. Use vegetable broth or water with poultry seasoning (which is just a spice blend). You can add another can of white beans for additional substance.

Storage

Refrigerator: Store leftovers of this high-fiber quinoa casserole in an airtight container in the refrigerator for up to 4 days.

Freezer: You can freeze individual portions in freezer-safe containers for up to 3 months. The texture of the vegetables and quinoa may soften slightly after thawing.

Reheating: Reheat individual portions in the microwave until warmed through. For larger portions, cover and reheat in a 350°F oven until heated throughout. Add a splash of broth or water if the casserole seems dry.

Pairing

If you make this Butternut Squash Quinoa Casserole, I’d love to hear what you think! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share a review. Your feedback helps other readers.