Fall Roasted Vegetable Casserole

GFGluten Free

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This Roasted Vegetable Casserole is packed with Brussels Sprouts, Butternut Squash, and TONS of Fall Flavor! A delicious Gluten-Free & Vegan side dish.

While this Fall Roasted Vegetable Casserole is made with only 11 plant-based ingredients, it sure isn’t lacking in hearty and wholesome flavor. All the fall vegetables combine for the perfect texture and flavor combination that truly tastes like autumn in every bite! 

This casserole is an ideal veggie-packed side for Thanksgiving or Christmas, but can also be prepared for a cozy weeknight dinner – or even meal prep!

Close-up photo of cooked brussels sprouts and butternut squash topped with pecans


This casserole was originally inspired by a Butternut Squash Stuffing recipe my mom and I found online a few years ago. We’re both over-estimators when it comes to veggies, and ended up prepping way too much. So much to the point that we realized the bread wasn’t going to fit in the casserole dish…so we decided to leave it out! We loved the end result and have been making our version of this recipe ever since. We bring it to our Thanksgiving table every year, and it’s always a hit! Even with our non-vegan relatives 😉

Fall vegetables arranged on stone countertop. Clockwise text labels read apple, butternut squash, rosemary, thyme, vegetable broth, celery, pecans, onion, dried cranberries, shallot, and brussels sprouts

This recipe is truly packed with fall flavor:

  • Shallots, Onion, and Celery combine to make a great flavor base,
  • Fresh herbs, apple and vegetable broth give the dish a flavor boost,
  • Brussels sprouts and butternut squash add heartiness and color, and
  • Cranberries and pecans add textural variation (and crunch!)


fall vegetables in pot next to photo of vegetabels transferred into white casserole dish

The recipe itself couldn’t be more simple:

  1. Chop and prep your veggies,
  2. Sauté them to soften and combine flavors,
  3. Finish the bake by roasting in the oven,
  4. then dig in and devour!

The end result is a golden, tender casserole that’s both nourishing and delicious! Don’t skip the pecans – they add the perfect buttery crunch to tie everything together.

Cooked vegetable casserole in white dish with gold serving spoon


  • Can I make this recipe ahead of time? I would recommend cooking your vegetables day-of for the best flavor and freshness, but you can pre-chop everything and store it in small ziploc bags or an airtight container! The chopped veggies will keep fresh in the refrigerator for up to 3 days before cooking.
  • Vegetable Substitutions: this recipe is very customizable – adapt as you please! I have subbed sweet potato for butternut squash, used a granny smith apple instead of gala, and fresh cranberries instead of dried in the past. If you come across a swap that you know, let me know in the comments of this post! 
  • What can I do with the leftovers? Leftovers will keep in the refrigerator for up to 5 days and can be reheated in the oven, microwave, or stovetop. I love to repurpose my leftovers in grain bowls, or use the vegetables in a fall salad.

Roasted vegetables and pecans in white casserole dish on stone countertop

If you’re looking for more veggie-heavy Fall recipes, you’ll also love this Maple Roasted Acorn Squash and this Hearty Lentil Loaf!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Fall Roasted Vegetable Casserole

This Roasted Vegetable Casserole is packed with Brussels Sprouts, Butternut Squash, and TONS of Fall Flavor! A delicious Gluten-Free & Vegan side dish.

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 Servings 1x
  • Category: Side
  • Method: Oven
  • Cuisine: American


  • 1 1/4 cups (295 ml) vegetable broth, divided
  • 2 shallots, minced
  • 1 small yellow onion, diced
  • 1 cup (135 g) celery, diced 
  • 1 gala apple, cubed
  • 1/3 cup (43 g) dried cranberries
  • 1 tablespoon fresh rosemary, minced
  • 1/2 teaspoon fresh thyme, chopped
  • 1/2 teaspoon salt 
  • Freshly ground black pepper, to taste
  • 4 cups (530 g) butternut squash, cut into ½” cubes (about 1/2 medium)
  • 16 ounces (450 g) Brussels sprouts, cut in half
  • 1/2 cup (55 g) pecans, roughly chopped
  • Spray or olive oil, for drizzling (optional)


  1. Preheat oven to 375F and set a 9×13″ casserole dish.  Pour 1/3 cup (80 ml) vegetable broth into a large pot or dutch oven and warm over medium heat. Add in the shallots, onion, and celery. Sauté for 3 to 5 minutes, until translucent. Cook over medium heat until translucent.
  2. Add the apple, cranberries, rosemary, thyme, salt, and black pepper, to taste. Sauté for an additional 5 minutes, until the apples are tender. Add the butternut squash and Brussels sprouts to the pot and mix to combine. 
  3. Pour a thin layer of vegetable broth in the base of a 9”x13” casserole dish, then add in the vegetable medley from the pot. Pour the remaining vegetable broth over the top of the vegetables, then sprinkle the chopped pecans evenly on top. Drizzle or spray with oil, if desired.
  4. Bake in the middle rack of the oven for 30 to 35 minutes, or until the squash is tender. If you’d like your vegetables to be more crispy on the top layer, you can broil them on HIGH for 5 or so minutes afterward, watching carefully to they do not burn. Serve warm; store any leftovers in the refrigerator for up to one week.


Keywords: butternut squash casserole, gluten free stuffing, roasted fall vegetables, vegan vegetable casserole

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This post was updated 11/2021 with new photos and updated copy

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. 11-24-2023. I made this yesterday for Thanksgiving at a friend’s house. Everyone loved it. Especially spouse. I used Honey Crisp apple and added 1 TBs honey. 30 minutes was not enough and no more than 45 minutes. Delicious.

    1. I would be worried about sticking with foil, as this recipe doesn’t use much oil. If you want to try it, I’d recommend coating the foil with some extra olive oil! But do make sure your pan has raised sides so that the broth doesn’t spill out.

    1. Hi Sarah, that would work just fine. I prefer a large casserole so that the veggies have more surface area to crisp on the top, but if your dutch oven is large enough it should have the same effect.

  2. I made this for thanksgiving (but without the cranberries and pecans because my family’s picky) and everyone loved it! It’s easy to make, flavorful, and a nice compliment to the heavier side dishes.

    1. It should freeze just fine! Putting it back in the oven to reheat would also be a good warming up option.

  3. Just wanted to say I made this for my Christmas dinner (as well as the cranberry and orange loaf) and both were bsolutely PERFECT! The best xmas dinner i’ve ever had ????

  4. What a success! I omitted most the the vegetable stock, old used 1/3 cup when sautéeing before putting into the pan. Added garlic, red and yellow peppers, carrots and a sprinkle of cinnamon.
    I was the only vegan at my in-laws for Thanksgiving and it was the most enjoyed dish – no left overs. I’m going to have to make it again soon!
    Thank you for sharing XO

  5. Caitlin~Do you think I could do every step up to 3 the night before and then cook the next day? I have a 4 hr drive the day of Thanksgiving and would like to take this dish.

  6. I’m definitely making this next week! Yummm! And healthy! There are never enough veggies at standard Thanksgiving, so hopefully my more health-conscious non-vegan family members will give this a try! (Hopefully the Brussels Sprouts won’t scare them away… Lol!)

    Dried cranberries… Are we talking craisins? Those are the only dried cranberries I know of… If I wanted to use fresh (they’re so cheap right now!) how would you suggest I go about that? I was thinking about cooking them

    1. Hi Sarah! If you use fresh cranberries the final mixture will be a lot more tart. I would suggest sauteeing them with the celery and onionns, they will cook down enough (though you may want to add some Maple Syrup for sweetness)

  7. I’m allergic to squash.. bummer I know. Ha! Do you think I could replace that with maybe some small cubes of sweet potato or carrot?

    1. How do you think the addition of parsnips would work in this dish? Does the broth get absorbed into the veggies or is there a kind of ‘sauce’ remaining?

      1. Hi Nancy, parsnips would work great in this recipe, just make sure to sub it for a portion of one of the other vegetables, like the squash or Brussels Sprouts. The liquid is partially absorbed by the veggies and some cooks off. Some does get left behind and forms a lovely juice that you can pour over the veggies when serving. Hope that helps!

  8. Is there any protein source you could recommend to accompany this dish with (or even put in the dish)? Would like a lentil salad work? Making this for thanksgiving and I want to make sure I’m not only eating veggies since I’m my family’s only vegan

    1. Hi Erica! I think this would be great alongside my Vegan Lentil Loaf, but you could also serve it alongside some plain beans/lentils too! I think it would also be great with Smoky Tempeh (recipe is also on the blog!)

      1. I think that would work fine! I would prepare them and then store them in the fridge in separate containers!