Description
A hearty, colorful casserole featuring layers of seasonal root vegetables and squash, topped with a sweet-tart cranberry-maple glaze that caramelizes beautifully in the oven.
Ingredients
Scale
For the Crust:
- 1 medium sweet potato, peeled and thinly sliced
- 1 medium butternut squash, peeled and thinly sliced
- 2 parsnips, peeled and thinly sliced
- 1 large red onion, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup fresh cranberries
- 1/4 cup pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup vegetable broth
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, toss the sweet potato, butternut squash, parsnips, and red onion with olive oil, thyme, smoked paprika, salt, and pepper until evenly coated.
- Arrange the vegetables in overlapping layers in the prepared baking dish. Pour vegetable broth evenly over the top.
- Cover the dish with foil and bake for 25 minutes.
- Meanwhile, in a small saucepan, combine cranberries, maple syrup, apple cider vinegar, and Dijon mustard. Bring to a simmer over medium heat, stirring occasionally, until cranberries burst and sauce thickens slightly, about 8-10 minutes.
- Remove foil from the bake and spoon the cranberry-maple glaze evenly over the vegetables. Return to the oven, uncovered, and bake for an additional 15-20 minutes, until vegetables are tender and glaze is bubbly.
- Let cool for 5 minutes, garnish with fresh parsley, and serve warm.
Notes
You can customize the seasonings to taste.