Description
A hearty and inviting dish featuring seasonal vegetables like butternut squash and kale, perfect for autumn gatherings.
Ingredients
Scale
- 2 cups diced butternut squash
- 2 cups chopped kale
- 1 cup sliced carrots
- 1 cup diced potatoes
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup vegetable broth
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the diced butternut squash, chopped kale, sliced carrots, diced potatoes, chopped onions, and minced garlic.
- Season your vegetable mixture with thyme, rosemary, salt, and pepper.
- Pour in the vegetable broth and mix well, then transfer to a greased casserole dish. Sprinkle cheese on top if desired.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until tender and golden.
- Serve hot and enjoy.
Notes
Feel free to swap vegetables or add protein like quinoa for variation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg