Description

This Creamy Winter Vegetable Casserole is a comforting and hearty dish that features tender butternut squash, Brussels sprouts, carrots, and green beans in a rich, savory cream sauce. Enhanced with garlic, onion, and thyme, and topped with melted cheese and crispy breadcrumbs, it’s a perfect warm side or vegetarian main during the colder months.

Ingredients

Scale

Vegetables

2 cups butternut squash, cubed
2 cups Brussels sprouts, halved
2 cups carrots, sliced
1 cup green beans, trimmed
1 medium onion, diced
3 cloves garlic, minced

Liquids and Dairy

1 cup vegetable broth (low-sodium)
1 cup heavy cream

Oils, Seasonings, and Toppings

2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheese (cheddar or cheese of choice)
1 cup breadcrumbs
1 tablespoon olive oil (for breadcrumbs)
Fresh parsley for garnish (optional)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole after assembling the vegetables and sauce.
Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
Add Garlic: Stir in the minced garlic and cook for an additional minute, ensuring it does not burn, to build flavor depth.
Cook Vegetables: Add the butternut squash cubes, halved Brussels sprouts, sliced carrots, and trimmed green beans to the skillet. Stir and cook for 10 to 15 minutes, stirring occasionally, until the vegetables start to soften slightly.
Season and Simmer: Season the vegetable mixture with dried thyme, onion powder, salt, and black pepper. Pour in the vegetable broth and heavy cream, stirring thoroughly to combine all ingredients. Let the mixture simmer gently for about 5 minutes until it thickens a bit.
Prepare Baking Dish: Lightly grease a 9×13 inch baking dish. Transfer the vegetable and cream mixture evenly into the dish.
Add Cheese Topping: Sprinkle 1 cup of shredded cheddar or your preferred cheese evenly over the vegetable mixture in the baking dish.
Prepare Breadcrumb Topping: In a separate bowl, combine the breadcrumbs with 1 tablespoon of olive oil, mixing until the crumbs are evenly coated. Sprinkle this mixture evenly over the cheese layer for a crispy topping.
Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and crispy, and the casserole is bubbly around the edges.
Rest and Garnish: Remove the casserole from the oven and let it sit for a few minutes to set before serving. Garnish with fresh parsley if desired.

Notes

Use fresh, seasonal vegetables for the best flavor and texture.
You can substitute heavy cream with half-and-half for a lighter casserole.
Low-sodium vegetable broth is recommended to control salt content.
Feel free to use any melting cheese like mozzarella, Monterey Jack, or a mix.
For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs.
This dish can be made ahead and refrigerated before baking; extend baking time by a few minutes if baking cold.