Description
The Cheesy Autumn Vegetable Bake is a heartwarming, comforting casserole combining the freshest seasonal vegetables like butternut squash, Brussels sprouts, carrots, and red onions with a rich, creamy cheese sauce topped with melted cheddar and Parmesan. Perfect for cozy fall evenings, this easy-to-make dish balances natural sweetness, earthy flavors, and a golden crispy crust, making it a versatile, kid-friendly meal that can be adapted to various dietary needs.
Ingredients
Scale
Vegetables
- 2 cups butternut squash, peeled and chopped into bite-sized pieces
- 2 cups Brussels sprouts, trimmed and halved
- 1 1/2 cups carrots, peeled and chopped
- 1 medium red onion, sliced
- 3 garlic cloves, minced
Cheese & Dairy
- 1 1/2 cups shredded sharp cheddar cheese
- 3/4 cup freshly grated Parmesan cheese, divided
- 1 cup cream or milk (use plant-based milk for dairy-free)
Other Ingredients
- 2 tbsp olive oil
- 1 tsp fresh thyme or rosemary, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare and Roast the Vegetables: Preheat the oven to 400°F (200°C). Peel and chop the butternut squash, carrots, and Brussels sprouts into bite-sized pieces. Toss the vegetables with olive oil, salt, pepper, minced garlic, and fresh herbs until evenly coated. Spread them on a baking sheet in a single layer and roast for 25–30 minutes, or until tender and lightly caramelized.
- Mix the Creamy Cheese Sauce: While the vegetables roast, gently heat the cream or milk in a saucepan over low heat. Stir in the shredded cheddar cheese and half of the Parmesan cheese until fully melted and smooth. Season the sauce with salt and pepper to taste. This sauce will coat the vegetables with rich cheesy flavor.
- Combine and Layer the Bake: Once the vegetables are roasted, transfer them to a greased baking dish. Pour the creamy cheese sauce evenly over the vegetables, ensuring thorough coverage. Sprinkle the remaining Parmesan cheese on top to help form a golden, crispy crust during baking.
- Bake Until Bubbly and Golden: Place the baking dish in the oven preheated to 375°F (190°C). Bake for 20 minutes or until the cheese topping is bubbling and beautifully browned. Remove from oven and let the dish rest for a few minutes to allow flavors to meld and the bake to set before serving.
Notes
- Roast vegetables thoroughly to avoid a watery casserole.
- Grate your own cheese for better melting and richer flavor.
- Always use fresh herbs to brighten and balance the creamy cheese.
- Combine different cheeses for enhanced flavor complexity and texture.
- Let the bake rest before serving for easier slicing and improved flavor integration.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 45 mg
Keywords: autumn vegetable bake, cheesy casserole, butternut squash recipe, fall vegetables, cheddar cheese bake, comforting vegetarian dish, gluten free casserole
