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 cup quinoa, rinsed
• 2 cups chicken broth
• 1 tbsp olive oil
• 2 tbsp fresh sage, chopped
• 1 tsp salt
• 1 tsp black pepper

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   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. 03
   Add the corn kernels to the skillet and continue to cook for an additional 3 minutes.
4. 04
   Stir in the rinsed quinoa, chicken broth, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
5. 05
   Remove the skillet from heat and stir in half of the shredded cheddar cheese and the chopped fresh sage.
6. 06
   Transfer the mixture to a greased 9x13 inch casserole dish. Sprinkle the remaining cheddar cheese evenly over the top.
7. 07
   Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
8. 08
   Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
9. 09
   Let the casserole cool for a few minutes before serving. Garnish with additional fresh sage if desired.