Butternut Squash and Chicken Sausage Quinoa Casserole
Published 10/28/2023 • Updated 10/7/2024
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This butternut squash quinoa casserole with chicken combines quinoa, squash soup, chicken sausage, and cheese for a super delicious and comforting meal. Made all in one casserole dish, it’s the perfect weeknight standby that the whole family will devour.
This butternut squash and chicken sausage quinoa casserole is an ode to old-school Fit Foodie Finds. Back in the day, we used to be an overnight oats and quinoa casserole site. Not actually, but those are the only types of We were obsessed with the ease, flavors, and one-pot wonders.
To make things super easy and convenient, everything is made all in one casserole dish. And, unlike other recipes out there, we use butternut squash soup instead of raw squash. Just mix everything in their respective order, bake, and broil the cheese. It’s an excellent way to enjoy delicious comfort food while still keeping things healthy.
What You Need for Butternut Squash Casserole
- White quinoa: white quinoa is known for its delicate taste and light texture.
- Creamy butternut squash soup: we tested this recipe with both Imagine and Pacific Foods brands for the soup.
- Cooked chicken sausage links: make sure that your chicken is cooked before starting the recipe.
- Fresh thyme: this herb really enhances the flavor of the butternut squash and chicken.
- Shredded white cheddar cheese: cheese adds some extra flavor and deliciousness.
- Casserole dish: make sure you have a large casserole dish for this recipe. This will ensure everything cooks evenly.
Our Favorite
Casserole Dish
We love this le creuset casserole dish because it is oven safe AND has a cover. It is the perfect casserole dish for this baked one pot pasta dish!
Variations and Substitutions
Quinoa: We love the taste and texture of white quinoa for this recipe, but you’re welcome to use red quinoa, rainbow quinoa, or whatever quinoa mixture you’d like.
Soup: Any brand of butternut squash soup will work. The flavor of the casserole will vary greatly based on what soup is used.
Protein: Other great protein options include ground chicken, ground turkey, or turkey sausage.
Herbs: If you don’t have fresh thyme, 2 teaspoons of dried thyme can be used as a substitute.
Cheese: Swap out the shredded white cheddar cheese with feta cheese, gruyere cheese, or your favorite vegan cheese!
Make it spicy: If you want a little kick to the casserole add ¼ teaspoon of ground cayenne pepper in step #2.
FAQ
To avoid a watery butternut squash casserole, it is important to remove the moisture from the squash before baking. This only applies if you are using raw butternut squash.
Start by slicing the squash into cubes and adding salt. Let the cubed squash rest on a paper towel-lined baking sheet for about 30 minutes. The salt will draw out some of its water, and you can use the paper towel to dab off any excess moisture before you add it to the casserole.
Yes. Just simply prepare the entire dish up to the point of baking, cover it with aluminum foil or plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove from refrigerator and bake!
Storage + Freezer Directions
Store any leftover butternut squash quinoa casserole in an airtight container in the fridge for up to 4 days.
To freeze, place your casserole in a freezer-safe, airtight container and store it in the freezer for up to 3 months.
Other Fall Casseroles You’ll Love
Can’t get enough of easy, breezy fall casseroles? Any of the following delicious dinners are worthy of adding to your weekly rotation. They’re full of comforting fall flavors that’ll leave you delightfully satisfied.
- Chicken Pot Pie Skillet
- Mexican Sweet Potato Quinoa Casserole
- Sweet Potato Green Curry Quinoa Casserole
- Green Bean Casserole with Bacon
- Turkey Casserole Recipe
- Butternut Squash Wild Rice Casserole
Butternut Squash and Chicken Sausage Quinoa Casserole
Ingredients
- ½ large white onion, minced
- 6 cloves garlic, minced
- 1.5 cups white quinoa, rinsed
- 32 oz. creamy butternut squash soup, We used Imagine and Pacific Foods brands
- 1.5 teaspoons sea salt
- ½ teaspoon ground black pepper
- 1 lb. cooked chicken sausage links, chopped (~5 sausages)
- 1 teaspoon dried thyme, 1 bunch fresh thyme
- 1 cup shredded white cheddar cheese
Instructions
- Preheat the oven to 375ºF.
- Add the onion, garlic, and quinoa to a casserole dish and toss the ingredients together.
- Pour the butternut squash soup over the ingredients and stir to combine.
- Add the salt, pepper, and chicken sausage and toss again. Be sure the quinoa is fully submerged in soup.
- Submerge the thyme bundle into the middle of the casserole.
- Cover and bake for 30 minutes.
- Stir the casserole and cover again. Bake for an additional 30 minutes.
- Finally, uncover the casserole and remove the bundle of thyme. Spread the cheese evenly over the top of the casserole. Turn the oven to broil and broil the cheese for 1-3 minutes (time may vary based on the oven) until melted and slightly browned.
- Remove from the oven and let it rest for 10 minutes before serving.
- Garnish with fresh thyme and enjoy.
Tips & Notes
- If you want a little kick to the casserole add ¼ teaspoon of ground cayenne pepper in step #2.
- Any brand of butternut squash soup will work. The flavor of the casserole will vary greatly based on what soup is used.
- If you don’t have fresh thyme, 2 teaspoons of dried thyme can be substituted.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love how flavorful this was for how easy it was! I made a half recipe with one can of Campbell’s Well Yes Butternut Squash Soup and Target’s andouille chicken sausage, and it turned out great!
This was super delicious and easy to make! I used the Pacific brand of soup and dried thyme. I also added a cup of frozen peas just before adding the cheese for some added veg. I’ll definitely be making this again!
Pacific’s Bnut Squash Soup is THE best.
This was delicious! Great combination of flavors. Also, love how easy it was to make. Will be adding into my dinner rotations.
I’m making this again this week 😀