Winter Veggies Under a Fluffy Cheddar Blanket
Cozy up this season with "Winter Veggies Under a Fluffy Cheddar Blanket," a hearty and wholesome casserole brimming with roasted butternut squash, Brussels sprouts, carrots, and broccoli. This dish elevates comforting winter vegetables with a luxurious cheddar cheese sauce that's lightened with whipped egg whites for an irresistibly fluffy texture. Topped with a golden, bubbly cheddar crust, it’s a perfect combination of earthy and cheesy flavors. Easy enough for weeknight dinners yet elegant enough for holiday gatherings, this recipe is sure to delight. Serve it as a stand-alone vegetarian main dish or a decadent side for any winter feast.
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Recipe Information
Ingredients
- 2 cups butternut squash, diced
- 2 cups Brussels sprouts, halved
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon dijon mustard
- 3 egg whites
- 1 pinch of nutmeg
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large bowl, toss the butternut squash, Brussels sprouts, carrots, and broccoli florets with olive oil, salt, and black pepper until evenly coated.
Spread the vegetables in the prepared baking dish and roast in the preheated oven for 20-25 minutes, stirring halfway through, until tender and lightly browned.
While the veggies are roasting, prepare the cheddar sauce. In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook, whisking constantly, for 1-2 minutes to create a roux.
Gradually add the milk to the roux, whisking continuously to prevent lumps. Cook for 4-5 minutes, or until the sauce thickens.
Stir in 1½ cups of the shredded cheddar cheese, dijon mustard, and a pinch of nutmeg. Cook until the cheese is melted and the sauce is smooth. Set aside to cool slightly.
In a clean bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the slightly cooled cheese sauce in batches, being careful not to deflate the mixture too much.
Once the vegetables are done roasting, pour the fluffy cheese mixture evenly over the top. Sprinkle the remaining ½ cup of shredded cheddar cheese over the surface.
Return the dish to the oven and bake for 15 minutes, or until the top is golden brown and bubbly.
Let the casserole cool for 5 minutes before serving. Enjoy this warm, cheesy winter delight!
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 4202 mg | 183% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 57.5 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 2727 mg | 210% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5379 mg | 114% | |
*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.
