Description

This Cozy Creamy Winter Vegetable Bake is a comforting 7-layer casserole featuring a hearty mix of sautéed winter vegetables and quinoa, enveloped in a creamy thyme-infused sauce and topped with melted mozzarella and a crunchy Parmesan breadcrumb crust. Perfect for chilly evenings, this dish combines the natural sweetness of butternut squash and carrots with earthy kale, Brussels sprouts, and mushrooms for a nutritious, satisfying meal.

Ingredients

Scale

Vegetables

2 cups diced butternut squash
2 cups chopped kale
2 cups sliced Brussels sprouts
1 cup chopped carrots
1 cup sliced mushrooms

Base & Dairy

2 cups cooked quinoa
1 cup shredded mozzarella cheese
1 cup heavy cream
½ cup grated Parmesan cheese

Liquids & Seasonings

1 cup vegetable broth
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper

Topping

1 cup breadcrumbs

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a large baking dish to prepare for assembling the bake.
Sauté Aromatics and Hard Vegetables: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Then add the diced butternut squash, chopped carrots, and sliced Brussels sprouts. Cook for 5-7 minutes or until they start to become tender.
Add Remaining Vegetables: Stir in the chopped kale and sliced mushrooms. Continue cooking for an additional 3-5 minutes until the kale wilts and the mushrooms soften.
Prepare Creamy Sauce: In a separate bowl, whisk together the heavy cream, vegetable broth, dried thyme, salt, and black pepper until well combined.
Combine Vegetables and Quinoa: Transfer the sautéed vegetables to a large mixing bowl. Add the cooked quinoa and pour the creamy sauce over the mixture, stirring gently to coat everything evenly.
Layer the Bake: Spread half of the vegetable and quinoa mixture into the prepared baking dish. Sprinkle half of the shredded mozzarella cheese over the layer. Add the remaining vegetable mixture and top with the remaining mozzarella cheese evenly.
Prepare and Add Topping: In a small bowl, mix the breadcrumbs with the grated Parmesan cheese. Sprinkle this mixture evenly over the top of the assembled bake.
Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the topping is golden brown and the sauce is bubbling.
Cool Before Serving: Remove the dish from the oven and allow it to cool for 10-15 minutes. This resting time helps the layers set for easier slicing and serving.

Notes

You can substitute quinoa with cooked rice or couscous if preferred.
For a lighter version, use half-and-half instead of heavy cream and reduce the cheese amount.
Make sure to allow the bake to cool slightly before serving to maintain the layered structure.
Feel free to add your favorite herbs like rosemary or sage for a different flavor profile.
Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.