Description
This Cheesy Autumn Vegetable Bake is a cozy, comforting dish loaded with seasonal vegetables, rich cream, and a golden, bubbling cheese topping. Perfect for chilly evenings and fall gatherings, it’s hearty, flavorful, and irresistibly satisfying.
Ingredients
Scale
- 2 cups butternut squash, peeled and thinly sliced
- 2 cups cauliflower florets, chopped
- 2 Yukon Gold potatoes, thinly sliced
- 2 large carrots, peeled and sliced into thin rounds
- 1 large yellow onion, thinly sliced
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup heavy cream
- 1 cup cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a medium baking dish.
- In a large bowl, toss squash, cauliflower, potatoes, carrots, and onion with olive oil, garlic, thyme, salt, and pepper.
- Layer half of the vegetables in the baking dish. Pour over half of the cream and sprinkle with half of the cheeses.
- Repeat the layering with remaining vegetables, cream, and cheeses.
- Cover with foil and bake for 30 minutes. Uncover and bake another 20–25 minutes until golden and bubbling.
- Let rest for 10 minutes before serving. Garnish with fresh herbs if desired.
Notes
- Use a mandoline for even slicing and faster prep.
- Letting it rest helps set the bake for neater servings.
- Add a pinch of nutmeg or smoked paprika for a flavor twist.
- Mix different cheeses for a deeper flavor profile.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 40mg