Description
A comforting and hearty casserole packed with seasonal vegetables in a creamy sauce, perfect for cold winter nights.
Ingredients
Scale
- 2 cups diced butternut squash
- 1 cup chopped carrots
- 1 cup chopped parsnips
- 1 cup chopped celery root
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup vegetable broth
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded Gruyère cheese
- 1/4 cup breadcrumbs
Instructions
- Preheat oven to 375°F (190°C).
- Heat butter and olive oil in a large skillet over medium heat.
- Add onion and garlic, sauté until softened.
- Add all chopped vegetables and cook for 5 minutes.
- Stir in thyme, salt, and pepper.
- Pour in heavy cream and vegetable broth, simmer for 3 minutes.
- Transfer mixture to a baking dish.
- Sprinkle cheese and breadcrumbs on top.
- Bake for 25-30 minutes until golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Substitute any winter vegetables you prefer.
- For a lighter version, use half-and-half instead of heavy cream.
- Add cooked chicken or turkey for extra protein.
- Leftovers keep well for 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 60mg
Keywords: creamy vegetable casserole, winter comfort food, baked vegetable dish