Name: Fall Vegetable Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
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

Sides

Fall Vegetable Casserole

Author: Mary DiSomma

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.

Ingredient Tips

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.

Preparation + Preservation Tips

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.

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!

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!

Extra Tips

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.

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!

Mary’s Holiday Brussels Sprouts with Crispy Pancetta→

Mary’s Beet and Goat Cheese Salad with Pickled Montmorency Sour Cherries and Cherry Port Vinaigrette→

Grilled Sweet Potatoes with Pomegranate Molasses and Crunchy Pistachios→

Maple Butternut Squash and Apple Soup→

Marie’s Homemade Minestrone Meatball Soup Recipe→

Mary’s Cheesy Potato Casserole with Crunchy Corn Flakes Topping→

Lobster Mac and Cheese inspired by The Capital Grille in Chicago→

Eggplant Parmigiana Recipe with Homemade San Marzano Tomato Sauce→

I want to encourage people to feel confident to try new things in the kitchen and to be inspired to share more meals with friends and family.

It’s easy to collect recipes and save them for “some day.” I believe recipes are for making. Let's do it together. Join me in exploring the world through food!