Name: Fall Roasted Vegetable Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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)

Fall Roasted Vegetable Casserole

Roasted vegetables and pecans in white casserole dish on stone countertop

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★★★★★

5 from 5 reviews

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

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.

Notes

Pecans may be substituted with Pumpkin Seeds if you have a Nut Allergy
This recipe is adapted from this Vegan Stuffing recipe

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

Find it online: https://frommybowl.com/fall-roasted-vegetable-casserole/