Butternut Squash and Chicken Sausage Quinoa Casserole

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Get ready for a delightful fall dinner with this one-pot butternut squash and chicken sausage quinoa casserole! It’s the perfect dish for those cozy autumn evenings when you want something warm and comforting.

This mouthwatering casserole combines quinoa, creamy butternut squash soup, savory chicken sausage, and gooey cheese for a meal that’s both delicious and satisfying. Plus, it’s all made in one casserole dish, making cleanup a breeze!

To make things even simpler, we use butternut squash soup instead of dealing with raw squash. Just layer the ingredients in the casserole dish, bake, and broil the cheese for that perfect golden finish. It’s a fantastic way to enjoy hearty comfort food without sacrificing healthiness.

Butternut Squash and Chicken Sausage Quinoa Casserole

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Servings 8


  • ½ large white onion minced
  • 6 cloves garlic minced
  • 1.5 cups white quinoa rinsed
  • 32 oz. creamy butternut squash soup We recommend 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 or 1 bunch fresh thyme
  • 1 cup shredded white cheddar cheese


  • Preheat the oven to 375°F.
  • In a casserole dish, combine the minced onion, garlic, and quinoa. Mix them together.
  • Pour the butternut squash soup over the ingredients and stir until well combined.
  • Add the salt, pepper, and chopped chicken sausage, ensuring the quinoa is fully submerged in the soup.
  • Place the thyme bundle in the middle of the casserole.
  • Cover the dish and bake for 30 minutes.
  • After 30 minutes, stir the casserole, cover it again, and bake for another 30 minutes.
  • Uncover the casserole, remove the thyme bundle, and spread the shredded cheese evenly over the top.
  • Turn the oven to broil and broil the cheese for 1-3 minutes until melted and slightly browned.
  • Remove from the oven and let it cool for 10 minutes before serving.
  • Garnish with fresh thyme and enjoy!


  • For a bit of spice, add ¼ teaspoon of ground cayenne pepper in step #2.
  • Any brand of butternut squash soup will work, but the flavor may vary.
  • If you don’t have fresh thyme, you can use 2 teaspoons of dried thyme as a substitute.

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