Rich Creamy Winter Vegetable Bake
A comforting dish showcasing seasonal winter vegetables, enriched with cream and topped with crispy breadcrumbs, perfect for family dinners or festive gatherings.
Ingredients
Vegetables
- 2 cups diced butternut squash Choose heavy ones with smooth skin.
- 2 cups chopped kale Fresh, preferably organic.
- 2 cups sliced Brussels sprouts Trimmed and halved.
- 1 large onion, diced
- 3 cloves garlic, minced
Baking Ingredients
- 1 tablespoon olive oil For cooking the vegetables.
- 1 cup heavy cream For richness, can mix with cream cheese.
- 1 cup vegetable broth Low-sodium recommended.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt To taste.
- 1/2 teaspoon black pepper To taste.
- 1 cup grated cheese (such as cheddar or Gruyère) For topping.
- 1 cup breadcrumbs (preferably whole wheat) For a crispy topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until the onion turns translucent.
- Stir in the butternut squash, kale, and Brussels sprouts. Cook for about 5-7 minutes, stirring occasionally until the vegetables begin to soften.
Assembly and Baking
- In a separate bowl, mix together the heavy cream, vegetable broth, thyme, rosemary, salt, and black pepper.
- Layer half of the sautéed vegetable mixture in a greased baking dish. Pour half of the cream mixture over it.
- Add the remaining vegetables on top, finishing with the last of the cream mixture.
- Sprinkle the grated cheese evenly over the top and then add the breadcrumbs.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and bubbly.
- Let it cool slightly before serving.
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Notes
Serve warm with crusty bread or fresh salad. Garnish with parsley or chives for added flavor and color. For a balanced meal, pair with grilled chicken or roasted fish.