Delicious and hearty November harvest casserole filled with autumn vegetables and flavors

This November harvest casserole is a perfect blend of seasonal vegetables, herbs, and savory ingredients that come together to create a wholesome and comforting meal. It's a great way to use up all the veggies from your autumn harvest and warm up your evenings with a delicious homemade dish.

Ingredients

• 2 cups butternut squash, cubed
• 2 cups sweet potatoes, cubed
• 1 cup Brussels sprouts, halved
• 1 cup carrots, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can white beans, drained and rinsed
• 1 cup vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil

Directions

1. Preheat oven to 375°F. Grease a casserole dish with olive oil.
2. In a large mixing bowl, combine butternut squash, sweet potatoes, Brussels sprouts, carrots, onion, garlic, white beans, vegetable broth, thyme, rosemary, salt, and pepper. Mix well to coat all the vegetables.
3. Transfer the vegetable mixture to the prepared casserole dish.
4. In a separate bowl, combine breadcrumbs, Parmesan cheese, and olive oil. Sprinkle this mixture over the vegetables in the casserole dish.
5. Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until the top is golden brown and the veggies are tender.
6. Serve hot and enjoy the flavors of the fall harvest!

Interesting Facts