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Harvest Casserole Recipe
Ingredients:
- 2 cups butternut squash, cubed
- 2 cups brussels sprouts, halved
- 1 cup quinoa, cooked
- 1 cup cheddar cheese, shredded
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the butternut squash, brussels sprouts, olive oil, salt, and black pepper. Toss to coat.
- Spread the vegetables in a baking dish and roast for 25-30 minutes, until tender.
- Remove the dish from the oven and stir in the cooked quinoa and shredded cheddar cheese.
- Return to the oven and bake for an additional 15 minutes, until the cheese is melted and bubbly.
- Serve hot and enjoy!
What You Will Need
What you will need to make Harvest Casserole
- Butternut squash: Adds a sweet, nutty flavor and creamy texture, making the casserole hearty and comforting.
- Brussels sprouts: Brings a slight bitterness and crunch, balancing the sweetness of the squash.
- Quinoa: Provides protein and a fluffy texture, making the dish more filling and nutritious.
- Cheddar cheese: Melts into a gooey, savory layer, adding richness and depth to the casserole.
- Olive oil: Helps roast the vegetables to perfection, enhancing their natural flavors.
Necessary Tools and Instruments
- Baking dish: Essential for roasting vegetables and baking the casserole to ensure even cooking and browning.
- Mixing bowl: Needed to toss vegetables with oil, salt, and pepper, ensuring they are well-coated before roasting.
- Measuring cups: Important for accurately measuring ingredients like quinoa, cheese, and vegetables to maintain recipe balance.
- Knife: Crucial for cubing butternut squash and halving brussels sprouts, ensuring uniform pieces for even roasting.
- Cutting board: Provides a stable surface for safely chopping vegetables, preventing damage to countertops and knives.
Harvest Casserole Recipe
A hearty casserole perfect for autumn, packed with seasonal vegetables and flavors.
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Equipment
- Oven
- Baking Dish
- Mixing bowl
Read more: Ravioli Casserole Recipe
Ingredients:
Main Ingredients
- 2 cups Butternut Squash, cubed
- 2 cups Brussels Sprouts, halved
- 1 cup Quinoa, cooked
- 1 cup Cheddar Cheese, shredded
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Olive Oil
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the butternut squash, Brussels sprouts, olive oil, salt, and pepper. Toss to coat.
- Spread the vegetables in a baking dish and roast for 25-30 minutes, until tender.
- Remove the dish from the oven and stir in the cooked quinoa and shredded cheese.
- Return to the oven and bake for an additional 15 minutes, until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes:
This casserole is great for meal prep and can be stored in the fridge for up to 4 days.
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 5gCholesterol: 20mgSodium: 500mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 50mgCalcium: 200mgIron: 2mg
Read more: Dorito Casserole Recipe
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook quinoa and roast veggies as directed.
- Combine all ingredients except cheese.
- Store mixture in an airtight container in the fridge for up to 2 days.
- When ready, add cheese and bake as directed.
Freezing Instructions
- Prepare the recipe up to the point of adding cheese.
- Let the mixture cool completely.
- Transfer to a freezer-safe container.
- Freeze for up to 3 months.
- Thaw overnight in the fridge.
- Add cheese and bake as directed.
Adding a pinch of nutmeg to the butternut squash and brussels sprouts before roasting can enhance the earthy flavors of the Harvest Casserole.
Frequently Asked Questions
FAQ:
Can I use a different type of squash?
Yes, acorn or kabocha squash works well too.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I make this casserole ahead of time?
Absolutely, prepare it up to the baking step, then refrigerate and bake when ready.
What can I substitute for quinoa?
Rice, farro, or couscous are good alternatives.
Is this recipe gluten-free?
Yes, as long as all ingredients are certified gluten-free.
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