Root Vegetable Casserole

This Root Vegetable Casserole recipe is a Nutrivore take on a vegetable side dish reminiscent of Thanksgiving. And, now this root vegetable casserole is a part of our traditional Thanksgiving dinner.

Featured Ingredients

Each variety of winter squash has a unique nutritional profile, but they all tend to be rich in fiber, vitamin C, vitamin B6 (pyridoxine), magnesium, potassium, and beta-carotene, with several studies showing that squash carotenoids (especially beta-carotene and lutein) increase with long-term storage (up to six months).

Onions possess potent antimicrobial activity, protecting against various bacteria, fungi, molds and yeast.  The antibacterial activity of red varieties is higher than that of yellow and white varieties!

While cheese has an average Nutrivore Score of 140, making it a low nutrient-dense food, it is one of the most concentrated food sources of calcium and generally delivers good amounts of conjugated linoleic acid (CLA), medium-chain triglycerides (MCTs), monounsaturated fats (MUFAs), protein, phosphorus, selenium, vitamin A, vitamin B2, vitamin B12, and zinc.

Winter Squash Nutrients

Onion Nutrients

Parmesan Cheese Nutrients

Root Vegetable Casserole

Nutrivore Score – 528

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8 servings

Calories 309kcal

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Ingredients

• 3 tablespoons olive oil or oil of choice
• 1 onion sliced into half moons
• 1 pound summer squash or peeled zucchini, diced
• 2 cloves garlic minced
• 2 cups chicken broth
• 1 cup white wine
• 1 teaspoon salt plus more to taste
• 1 cup parmesan or romano or sharp cheddar cheese, divided (optional)
• 4 pounds root vegetables (use at least 4 different kinds, such as sweet potatoes, any variety of winter squash, green plantain, parsnip, carrot, boniato, etc.), diced into 3/4” pieces, about 10 cups

Instructions

• Preheat the oven to 400F.
• Heat 1-2 tablespoons of olive oil in a skillet over medium-high heat, then add onion. Cook, stirring occasionally until browned, about 10 minutes.
• Remove onions from the skillet and place in a 9”x9” casserole dish; set aside. Add another 1-2 tablespoons of olive oil and add summer squash to the pan. Cook, stirring occasionally, until browned, about 10 minutes. Add garlic and cook 2 more minutes.
• Add broth and wine to the summer squash. Simmer until liquid reduces by two thirds, about 15 minutes.
• Carefully pour the contents of the skillet into a blender. Blend on high for 30 seconds to 1 minute, until completely smooth.
• Add salt and ½ cup cheese. Stir until cheese is melted. Taste and add extra salt, if needed. You want this sauce to be a little salty.
• Toss diced root vegetables with caramelized onion in the casserole dish. Pour the sauce from the blender all over the root veggies. Sprinkle the remaining cheese on top.
• Bake uncovered for 50-60 minutes, until root veggies are fully cooked. If the cheese is starting to burn, cover with a lid or foil. Let sit for 5-10 minutes before serving.

Nutrition

Nutrition Facts

Root Vegetable Casserole

Amount per Serving

Calories

309

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

3

g

19

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

5

g

Cholesterol

 

10

mg

3

%

Sodium

 

735

mg

32

%

Potassium

 

1066

mg

30

%

Carbohydrates

 

46

g

15

%

Fiber

 

12

g

50

%

Sugar

 

13

g

14

%

Protein

 

8

g

16

%

Vitamin A

 

213

IU

4

%

Vitamin C

 

49

mg

59

%

Calcium

 

248

mg

25

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

You have plenty of time while the onion and zucchini are browning and while broth is reducing to chop up all the root vegetables for the casserole. To make this ahead you can either do steps 1-6 the day before, and then bake before serving or fully cook the day before (bake for 40-45 minutes, until the root vegetables are cooked al dente) and then reheat for 30 minutes in the oven before serving.