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Fall Vegetable and Cheese Casserole

This casserole involves layering seasonal vegetables with a creamy cheese mixture and a crispy topping. It is baked until bubbly and golden, resulting in a hearty dish with a tender interior and crunchy top layer. The combination of roasted vegetables and melty cheese creates a comforting and visually appealing final presentation.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 cups chopped seasonal squash or pumpkin peeled and cubed
  • 1 cup chopped kale or spinach roughly chopped
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup bread crumbs for topping
  • 2 tablespoons olive oil for roasting vegetables
  • 2 cloves garlic minced
  • 1 teaspoon paprika optional, for flavor
  • to taste salt and pepper

Equipment

  • Baking dish
  • Mixing bowls
  • Knife
  • Cutting board
  • Vegetable peeler

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Toss the cubed squash with olive oil, minced garlic, paprika, salt, and pepper. Spread it out on the baking sheet and roast until tender and slightly caramelized, about 20–25 minutes. This will fill the kitchen with a warm, sweet aroma.
    2 cups chopped seasonal squash or pumpkin
  3. While the vegetables roast, prepare the cheese mixture by combining shredded cheese with a pinch of salt and pepper in a mixing bowl. Set aside.
    2 cups chopped seasonal squash or pumpkin
  4. Once the vegetables are done, gently fold the roasted squash and chopped kale into the cheese mixture to combine everything evenly. The warm vegetables will help melt the cheese slightly, creating a creamy filling.
    2 cups chopped seasonal squash or pumpkin
  5. Transfer the mixture into a baking dish, spreading it out into an even layer. Smooth the top with a spatula for a tidy appearance.
  6. Sprinkle the bread crumbs evenly over the top for a crunchy finishing layer. If desired, add a drizzle of olive oil over the bread crumbs for extra crispness.
    2 cups chopped seasonal squash or pumpkin
  7. Bake in the preheated oven until bubbling and golden on top, about 20–25 minutes. The aroma of toasted bread crumbs and melted cheese should fill your kitchen.
  8. Remove the casserole from the oven and let it rest for a few minutes; the edges will be crispy, and the center will be creamy and savory.
  9. Slice into portions and serve hot, revealing the vibrant vegetables topped with a crunchy golden crust. Enjoy the combination of tender fillings and crisp topping with each bite.