Hearty Midwest Harvest Casserole with Cheddar and Sage

Ingredients

• 1 cup butternut squash peeled and cubed
• 1 cup russet potatoes peeled and diced
• 1 cup carrots sliced
• 1 cup corn kernels fresh or frozen
• 1 cup cheddar cheese shredded
• 1/2 cup quinoa rinsed
• 2 cups chicken broth
• 1 tbsp olive oil
• 2 tbsp fresh sage chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1 Preheat your oven to 375°F (190°C).
2. 2 In a large skillet, heat olive oil over medium heat. Add the cubed butternut squash, diced potatoes, and sliced carrots. Sauté for 5-7 minutes, until slightly softened.
3. 3 Add the corn kernels to the skillet and continue to cook for an additional 3 minutes.
4. 4 Stir in the rinsed quinoa, chicken broth, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
5. 5 Remove the skillet from heat and stir in half of the shredded cheddar cheese and the chopped fresh sage.
6. 6 Transfer the mixture to a greased 9x13 inch casserole dish. Sprinkle the remaining cheddar cheese evenly over the top.
7. 7 Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
8. 8 Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
9. 9 Let the casserole cool for a few minutes before serving. Garnish with additional fresh sage if desired.