Holiday Harvest Casserole
Celebrate the flavors of the season with this Holiday Harvest Casserole, a hearty and colorful dish perfect for festive gatherings or cozy weeknight meals. This comforting casserole combines roasted butternut squash and caramelized Brussels sprouts with nutty wild rice, sweet dried cranberries, and crunchy pecans, all brought together with a luscious sage-infused cream sauce. Topped with golden, bubbly Parmesan cheese, each bite is a satisfying balance of savory, sweet, and tangy notes. With its vibrant autumnal ingredients and easy prep, this casserole is a show-stopping centerpiece that’s as nourishing as it is delicious. Ideal for holiday feasts or potlucks, it’s a must-try for anyone seeking to elevate their seasonal cooking.
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Recipe Information
Ingredients
- 2 cups butternut squash, peeled and diced
- 2 cups Brussels sprouts, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups wild rice, cooked
- 0.75 cup dried cranberries
- 0.75 cup pecans, chopped
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1.5 cups vegetable broth
- 0.5 cup heavy cream
- 1 tablespoon fresh sage, chopped
- 0.5 cup Parmesan cheese, grated
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the diced butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper. Spread them evenly on the prepared baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until fork-tender and slightly caramelized. Remove from the oven and set aside.
Reduce the oven temperature to 375°F (190°C). Lightly grease a 9x13-inch baking dish with 1 tablespoon of olive oil or nonstick spray.
In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute, stirring frequently.
Sprinkle the flour over the cooked onions and garlic. Stir constantly for 1-2 minutes to form a roux, ensuring no lumps remain.
Gradually pour in the vegetable broth while whisking continuously. Allow the mixture to simmer for 2-3 minutes until it thickens slightly. Stir in the heavy cream and chopped sage. Cook for another 1-2 minutes, then remove from heat.
In a large mixing bowl, combine the cooked wild rice, roasted vegetables, dried cranberries, and chopped pecans. Pour the cream sauce over the mixture and stir gently to evenly coat everything.
Transfer the mixture to the prepared baking dish. Sprinkle the grated Parmesan cheese evenly over the top.
Bake the casserole at 375°F (190°C) for 15-20 minutes, or until the top is golden and bubbly.
Remove from the oven and let the casserole rest for 5-10 minutes before serving. Garnish with additional sage if desired.
Nutrition Facts
Calories |
3346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.5 g | 238% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 4123 mg | 179% | |
| Total Carbohydrate | 368.3 g | 134% | |
| Dietary Fiber | 60.0 g | 214% | |
| Total Sugars | 108.4 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1061 mg | 82% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 5401 mg | 115% | |
*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.
