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Dump-And-Bake Butternut Squash and Quinoa Casserole

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!
3 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Bake Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 servings
Calories 605 kcal

Ingredients
  

Seasonings

  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon cinnamon
  • 5 fresh sage leaves thinly sliced
  • 2 teaspoons poultry seasoning optional but recommended

Casserole

  • ½ large butternut squash about 4 cups, peeled and cubed
  • 1 head cauliflower cut into florets
  • ½ onion diced
  • 3 cloves garlic minced
  • 2 teaspoons olive oil
  • 1 cup quinoa rinsed
  • 2½ cups chicken broth or water
  • 1 bunch lacinato kale stems removed and leaves chopped
  • 1 lb Italian chicken sausage removed from casings, cooked and crumbled
  • 1 can white beans drained and rinsed
  • 4 oz feta cheese crumbled (more if desired)
  • 2 cups shredded cheese divided (I used cheddar, gruyere, and/or mozzarella)

Instructions
 

  • 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.
    1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon cinnamon, 5 fresh sage leaves
  • Season the vegetables: Add butternut squash, cauliflower, onion, and garlic to a large, deep 9x13-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.
    ½ large butternut squash, 1 head cauliflower, ½ onion, 3 cloves garlic, 2 teaspoons olive oil, 1 cup quinoa
  • 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.
    2½ cups chicken broth or water, 2 teaspoons poultry seasoning
  • 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.
    1 lb Italian chicken sausage
  • Check the quinoa: Remove the lid or foil and check the quinoa. It should be nearly tender, 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.
  • 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.
    1 bunch lacinato kale, 1 can white beans, 4 oz feta cheese, 2 cups shredded cheese
  • 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.

Nutrition

Calories: 605kcalCarbohydrates: 58gProtein: 37gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 1680mgPotassium: 1269mgFiber: 10gSugar: 6gVitamin A: 10890IUVitamin C: 70mgCalcium: 437mgIron: 6mg
Keyword Autumn Recipes, Fall Recipes, healthy, high-fiber, high-protein
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