Autumn Root Vegetable Casserole
This casserole features layers of tender roasted squash, carrots, and sweet potatoes combined with earthy spices and topped with melted cheese. The dish has a creamy, bubbling texture with a golden, crispy cheese crust that highlights seasonal vegetables and warm flavors.
Equipment
- Baking Dish
- Sharp Knife
- Cutting Board
- Mixing bowls
- Spoon or spatula
Ingredients
- 2 cups cubed butternut squash peeled and seeded
- 2 cups chopped carrots peeled
- 2 cups cubed sweet potatoes peeled
- 2 tablespoons olive oil for roasting
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon dried sage crushed
- 1 teaspoon fresh thyme chopped
- 1 cup shredded cheese cheddar or mozzarella
- 1 cup cream for creaminess
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper freshly ground
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed squash, carrots, and sweet potatoes with olive oil, cinnamon, nutmeg, sage, thyme, salt, and pepper. Spread the seasoned vegetables on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Once roasted, transfer the vegetables to your baking dish, layering them evenly. Pour the cream over the top, allowing it to seep into the layers for a creamy texture.
- Sprinkle the shredded cheese generously over the vegetable layers, covering the entire surface to create a cheesy crust when baked.
- Place the dish in the oven and bake for another 15-20 minutes until the cheese is melted, bubbling, and golden brown on top.
- Remove the casserole from the oven and let it sit for 5 minutes. This allows the flavors to settle and the cheese to set slightly, making it easier to serve.
- Slice into portions and enjoy the hearty, creamy layers topped with a crispy cheese crust and aromatic spices.
