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Autumn Vegetable and Nut Casserole

This casserole combines roasted seasonal vegetables with toasted nuts and herbs, layered with a creamy binder and baked until bubbly and golden. The dish has a hearty, tender texture with a slightly crunchy topping, showcasing vibrant fall flavors in each bite.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 cups roasted seasonal vegetables carrots, squash, brussels sprouts
  • 1/2 cup toasted nuts pecans or walnuts, roughly chopped
  • 1 cup creamy binder ricotta or cream cheese
  • 1 tablespoon fresh herbs chopped thyme or sage
  • 1 cup cheese grated Parmesan or Gruyère
  • to taste salt and pepper
  • 1 tablespoon olive oil for drizzling

Equipment

  • Baking dish
  • Mixing bowls
  • Knife
  • Cutting board
  • Saucepan
  • Wooden Spoon

Method
 

  1. Preheat your oven to 375°F (190°C). Spread the roasted seasonal vegetables evenly in a baking dish, creating a colorful base for the casserole.
  2. In a mixing bowl, combine the creamy binder with chopped herbs, half of the grated cheese, and a pinch of salt and pepper. Whisk until smooth and well mixed.
  3. Pour the cheesy herb mixture evenly over the roasted vegetables, ensuring every piece is coated with the flavorful cream.
  4. Sprinkle the toasted nuts and remaining cheese evenly over the top for added crunch and flavor.
  5. Drizzle olive oil over the entire casserole to encourage browning and to enhance richness.
  6. Place the dish in the preheated oven and bake for about 35-40 minutes, or until the top is golden brown and bubbling around the edges.
  7. Remove from the oven and let it rest for 5 minutes; this helps the casserole set slightly and makes serving easier.
  8. Slice into squares or serve scoops directly from the dish, enjoying the vibrant layers and crispy topping of this cozy fall casserole.