Print

Cheesy Autumn Vegetable Bake

Cheesy Autumn Vegetable Bake
Print Recipe

The Cheesy Autumn Vegetable Bake is a warm, comforting dish that combines seasonal fall vegetables like butternut squash, sweet potatoes, and Brussels sprouts with a luscious blend of sharp cheddar and mozzarella cheeses. Roasted to bring out natural sweetness and topped with a golden breadcrumb crust, this bake is perfect for casual dinners or festive gatherings. Easy to prepare and versatile, it can be tailored to suit dietary needs while delivering cozy autumn flavors in every bite.

Ingredients

Scale

Seasonal Vegetables

  • 1 small butternut squash, peeled and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 12 oz Brussels sprouts, halved

Cheese Blend

  • 1 cup sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded

Herbs and Seasoning

  • 2 tsp fresh thyme leaves, plus extra for garnish
  • 1/4 tsp ground nutmeg
  • Salt and freshly ground black pepper to taste

Cream or Milk

  • 1 cup heavy cream or whole milk

Breadcrumb Topping

  • 1/2 cup breadcrumbs (use gluten-free if needed)
  • 1 tbsp olive oil (to toss with breadcrumbs)

Instructions

  1. Prepare the Vegetables: Peel and chop the butternut squash and sweet potatoes into uniform cubes, then halve the Brussels sprouts to ensure even cooking.
  2. Roast the Vegetables: Toss the chopped vegetables with olive oil, salt, pepper, and fresh thyme leaves. Spread them evenly on a baking sheet and roast in a preheated oven at 375°F (190°C) for about 25 minutes until tender and slightly caramelized.
  3. Make the Cheese Sauce: In a saucepan, gently heat the cream or milk over medium heat. Gradually add shredded cheddar and mozzarella cheeses, stirring constantly until melted and smooth. Season lightly with ground nutmeg and freshly ground black pepper.
  4. Assemble the Bake: Combine the roasted vegetables with the cheese sauce in a greased baking dish. Toss breadcrumbs with olive oil and evenly sprinkle on top to create a crunchy topping.
  5. Bake Until Bubbly: Place the assembled dish in the oven and bake at 375°F (190°C) for 20 minutes or until the topping is golden brown and the sauce is bubbling underneath.

Notes

  • Use fresh, seasonal produce for the best flavor intensity.
  • Roasting the vegetables enhances natural sweetness and adds depth.
  • Grate your own cheese to ensure smooth melting; pre-shredded cheese may contain additives.
  • Add fresh herbs just before baking to maintain their bright flavor.
  • Allow the bake to rest for a few minutes before serving to set properly for neat slices.

Nutrition

Keywords: autumn vegetables, cheesy bake, butternut squash, Brussels sprouts, sweet potatoes, comfort food, gluten free, vegetarian, fall recipe

Find it online: https://withnora.com/cheesy-autumn-vegetable-bake/