Easy Autumn Harvest Veggie Casserole
A cozy casserole combining rich flavors of seasonal vegetables with a comforting, cheesy topping, perfect for family dinners or holiday gatherings.
Ingredients
Main Ingredients
- 2 cups diced butternut squash
- 1 cup chopped broccoli
- 1 cup chopped carrots
- 1 cup green beans, trimmed and cut
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 cups cooked quinoa Can substitute with brown rice or farro.
- 2 cups shredded cheese (cheddar or mozzarella) Can substitute with feta or goat cheese.
- 1 teaspoon dried thyme
- to taste Salt and pepper
- for cooking drizzle Olive oil
- for garnish Fresh parsley Optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the onion and garlic, sautéing until they soften.
- Add the butternut squash, broccoli, carrots, and green beans. Season with thyme, salt, and pepper.
- Once the vegetables are soft, mix in the cooked quinoa until everything is well combined.
Assembly and Cooking
- Transfer the vegetable-quinoa mixture into a greased baking dish. Top with shredded cheese.
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.
Notes
You can assemble the casserole a day ahead and keep it in the fridge before baking. Store leftovers in an airtight container for up to 4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 12gSaturated Fat: 6gSodium: 350mgFiber: 8gSugar: 6g
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