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Welcome to a delightful journey into the heart of fall flavors with our Harvest Harmony Casserole. This warm and hearty dish combines the richness of seasonal vegetables with the wholesome goodness of quinoa and cheese, making it a perfect centerpiece for family gatherings, potlucks, or even a cozy weeknight dinner. In this article, we will explore the intricacies of this recipe, from ingredient selection to baking techniques, ensuring that you achieve a delicious result every time.

Autumn Vegetable and Cheese Casserole

Discover the warmth of fall with our Harvest Harmony Casserole, a perfect dish for cozy family dinners and festive gatherings. This easy weeknight dinner features a delicious blend of seasonal vegetables, quinoa, and creamy cheeses, creating a comforting meal that celebrates autumn's bounty. With vibrant flavors and nourishing ingredients, its ideal for busy nights or special occasions. Try it tonight for a delightful dining experience!
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Ingredients
  

2 cups butternut squash, peeled and diced

2 cups Brussels sprouts, trimmed and halved

1 cup carrots, sliced

1 cup celery, chopped

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)

1/2 teaspoon smoked paprika

1/4 teaspoon nutmeg

3 cups vegetable broth

1 cup quinoa, rinsed

1 1/2 cups shredded sharp cheddar cheese

1 cup crumbled feta cheese

1/2 cup breadcrumbs (optional, for topping)

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until the onion is translucent (about 3-4 minutes).

      Add Root Veggies: Stir in the butternut squash, carrots, and celery. Season with salt, pepper, thyme, rosemary, smoked paprika, and nutmeg. Sauté for about 5-7 minutes until the vegetables begin to soften.

        Incorporate Brussels Sprouts: Add the halved Brussels sprouts to the skillet, and cook for an additional 5 minutes, stirring occasionally.

          Combine Ingredients: In a large mixing bowl, combine the sautéed vegetables, rinsed quinoa, and vegetable broth. Mix in half of the shredded cheddar and all of the feta cheese, stirring until well combined.

            Transfer to Baking Dish: Pour the mixture into a greased 9x13-inch (or similar) baking dish. Spread it evenly across the bottom.

              Top It Off: Sprinkle the remaining shredded cheddar cheese on top, followed by the breadcrumbs if desired, for an added crunch.

                Bake: Cover the casserole with foil and bake for 35 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

                  Garnish & Serve: Remove from the oven, allow to cool for a few minutes, then garnish with fresh parsley before serving.

                    Prep Time, Total Time, Servings: 20 minutes | 60 minutes | 6 servings