# 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 (optional)
→ 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 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 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
04 - Increase heat slightly. Add Italian sausage and cook until browned and cooked through, breaking apart with a wooden spoon for 7–10 minutes.
05 - Add butternut squash, dried thyme, dried sage, paprika, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until squash begins to soften.
06 - Add baby spinach and cooked quinoa. Stir until spinach wilts completely.
07 - Pour in chicken or vegetable broth. Simmer for 3–4 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 15–20 minutes until cheese is bubbly and golden brown.
11 - Remove from oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
