Gluten-Free Fall Vegetable Casserole Recipe with Vegan Variation
This Fall Roasted Vegetable Casserole recipe is one of the most wonderful autumn dishes in my recipe box. I love the combination of the sweet and savory flavors—what makes this casserole so unique is the addition of fruits. Yes, you heard that right! When I make this casserole, I usually make a double batch (especially during the holidays) because the leftovers heat up great for breakfast. You can make them into a delicious morning hash with a few poached or fried eggs, or even add them to a grain bowl for a healthy lunch. I promise you this dish will make you fall in love with vegetables all over again.
Do you cook vegetables before putting them in a casserole?
Yes, I always sauté some of my ingredients before putting them in a casserole. I’ve found that it really deepens the flavor of alliums (like onions and garlic) in a way that’s hard to achieve with baking alone. The heartier vegetables like butternut squash and brussels sprouts will cook as the casserole bakes.
Can you really put fruit in a casserole? And is it any good?
Yes! Fruits go great in a casserole! Ever had stuffing with raisins in it? That’s exactly what we’re doing here. The honeycrisp apples in this modern casserole recipe perfectly complement the butternut squash and Brussels sprouts—the dried apricots and cherries make the whole dish sing.
Can you make this casserole ahead of time?
Want to make this easy casserole recipe even easier? You can prepare the vegetables one or two days ahead if you like. Keep the chopped fresh vegetables in separate bags or containers in your fridge. Just remember not to dice the fresh apple until you are ready to put the dish together, or it will discolor.
With the chopping out of the way, it is super easy to pop the whole dish together the day you’ll enjoy it. While you can reheat this (more on that later), I recommend cooking the casserole on the day you are serving it. Nothing beats a warm casserole right out of the oven!
Bonus: You can turn this easy recipe into a vegan and allergen-free casserole!
This recipe is already vegetarian and gluten-free, which makes it a go-to when I’m hosting a group with dietary restrictions. By swapping the honey for some maple syrup, it can easily be made vegan as well. And if you are concerned about nut allergies, I recommend using pepitas instead of walnuts or pecans.
How to Store and Reheat a Vegetable Casserole
Your leftover casserole will stay good in the refrigerator for 3 or 4 days. The leftovers are just as good (and sometimes even better) the next day with some over-easy eggs. Here’s how to turn your favorite leftovers into a quick and easy breakfast: Transfer the leftovers into an oven-safe dish and cover them with foil. To reheat, simply pop the dish in the oven with the foil at 350˚F until it’s heated through. Meanwhile, fry a couple eggs and pour yourself a cup of coffee. Just one more reason to love a good casserole!
More Cozy Fall Recipe Ideas
Looking for some more fall recipe inspiration? Here are some of my best fall recipes, inspired by harvest season produce and autumn flavors. You can mix and match appetizers and mains to get endless dinner ideas—don’t be afraid to get creative!
Gluten-Free Fall Vegetable Casserole Recipe with Vegan Variation
Ingredients
- 1¼ cups vegetable broth, divided
- 2 shallots, finely minced
- ¾ cup diced onion
- 1 cup diced celery
- 1 Honeycrisp or Gala apple, washed, skin on, diced
- ½ cup dried cranberries or dried cherries
- ½ cup diced dried apricots
- 1 tablespoon finely chopped fresh rosemary
- ½ teaspoon chopped fresh thyme
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 cups butternut squash cut into ½-inch pieces
- 1 pound fresh Brussels sprouts
- 2 tablespoons maple syrup or honey
- ½ cup roughly chopped pecans, walnuts or pepitas
- Olive oil, as needed, to drizzle on top of the casserole
Instructions
- Have a 9x13-inch casserole dish ready. There is no need to spray it with nonstick cooking spray.
- Prepare all of the vegetables. For the Brussels sprouts, remove the tough bottom and any discolored leaves. Cut the sprouts into halves or fourths, depending on how big they are.
- When you’re ready to bake your casserole, preheat the oven to 375 degrees.
- Pour ¼ cup vegetable broth into a large pot or Dutch oven. Place it on medium heat. When hot, add the shallots, onions, and celery. sauté for 3 to 5 minutes or until the onions are translucent.
- Add the chopped apple, cranberries or cherries, dried apricots, rosemary, thyme, salt, and black pepper. sauté on medium-low for an additional 5 minutes, stirring a few times to distribute the vegetables evenly in the pot. Add the butternut squash and Brussels sprouts. Add the maple syrup or honey. Mix to combine.
- Pour ½ cup of vegetable broth into the casserole dish. Transfer the vegetable mix into the casserole dish. Pour the remaining vegetable broth over the top of the vegetables, then sprinkle the chopped nuts evenly over the top. Drizzle them lightly with olive oil.
- Bake it uncovered on the middle rack of the preheated oven for 30 to 35 minutes or until the squash and Brussels sprouts are tender. If you would like to crisp the top a bit before serving, just flash the casserole dish under a broiler set on high for about 1 minute. Watch it carefully so it doesn’t burn!
Notes
Sauté Time: 8 to 10 minutes
Cooking Time: 30 to 35 minutes
