Harvest Vegetable Scallop
Embrace the flavors of autumn with this Harvest Vegetable Scallop, a comforting, cheesy casserole that showcases seasonal vegetables like butternut squash, carrots, and Brussels sprouts. Perfectly blanched and smothered in a luscious Gruyère and Parmesan cheese sauce, these veggies are baked to golden perfection under a crispy, garlicky panko breadcrumb topping. Ideal as a hearty side dish or a vegetarian main, this recipe is as nourishing as it is indulgent. With hints of thyme and a touch of fresh parsley, every bite offers rich, layered flavors. Ready in just over an hour, it's the ultimate crowd-pleaser for holiday gatherings or cozy weeknight dinners. Perfect for fans of cheesy vegetable gratins!
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Recipe Information
Ingredients
- 2 cups butternut squash, peeled and diced
- 1 cup carrots, sliced
- 1.5 cups Brussels sprouts, trimmed and halved
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded Gruyère cheese
- 0.5 cup grated Parmesan cheese
- 0.75 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to boil. Blanch the butternut squash, carrots, and Brussels sprouts for 3-5 minutes until just tender but not fully cooked. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for about 1-2 minutes, whisking constantly.
Gradually pour in the milk while whisking to prevent lumps. Continue cooking and stirring for 3-5 minutes until the mixture thickens into a creamy sauce.
Stir in the Gruyère cheese, Parmesan cheese, salt, pepper, and thyme. Mix until the cheeses are fully melted and the sauce is smooth.
Combine the blanched vegetables with the prepared cheese sauce, tossing to coat evenly.
Transfer the vegetable mixture into the prepared baking dish, spreading it out in an even layer.
In a small bowl, mix the panko breadcrumbs with the olive oil and minced garlic. Sprinkle this mixture evenly over the vegetables.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
Remove from the oven and let rest for 5-10 minutes. Sprinkle with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
2043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 186.1 g | 68% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 55.6 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 2550 mg | 196% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4794 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
