Description
A hearty, sweet-savory casserole featuring layers of seasonal root vegetables and squash, topped with a tangy cranberry-maple glaze for a festive autumn meal.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and thinly sliced
- 1 butternut squash, peeled and cubed
- 3 parsnips, peeled and sliced
- 2 red onions, sliced into rings
- 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 maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Grease a large baking dish.
- In a large bowl, toss sweet potatoes, butternut squash, parsnips, and red onions with olive oil, thyme, smoked paprika, salt, and pepper until evenly coated.
- Layer the vegetables in the prepared baking dish, alternating types for even distribution.
- Cover with foil and bake for 25 minutes, or until vegetables are tender when pierced with a fork.
- While baking, combine cranberries, maple syrup, apple cider vinegar, and Dijon mustard in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, until cranberries burst and glaze thickens.
- Remove foil from baking dish, pour the cranberry-maple glaze evenly over the vegetables, and bake uncovered for an additional 5 minutes to caramelize.
- Garnish with fresh parsley before serving warm.
Notes
You can customize the seasonings to taste.