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Autumn Harvest Fall Casserole

This fall-inspired casserole combines roasted parsnips, tart cranberries, and savory sage topped with melted cheese and crunchy pecans. The dish is assembled in layers and baked until bubbling and golden, creating a hearty, textured centerpiece that showcases a blend of sweet, tart, and earthy flavors. Its appearance features a bubbling, toasted cheese topping and colorful vegetable layers with a rustic appeal.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Fall
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups parsnips, peeled and cut into chunks roasted for added sweetness
  • 1 cup fresh cranberries tartness adds brightness
  • 1 tablespoon fresh sage, chopped use sparingly to prevent overpowering
  • 1 cup shredded sharp cheddar cheese for topping and binding
  • 0.5 cup roughly chopped pecans adds crunch and richness
  • 2 tablespoons olive oil for roasting and sautéing
  • 1 teaspoon salt for seasoning vegetables and cranberries
  • 0.5 teaspoon black pepper to taste

Equipment

  • Baking dish
  • Chef's Knife
  • Cutting Board
  • Mixing bowls
  • Sauté pan
  • Grater

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the parsnip chunks with olive oil, salt, and pepper, then spread them on a baking sheet. Roast until tender and slightly caramelized, about 25 minutes, filling your kitchen with warm, nutty aroma.
  2. While the parsnips are roasting, heat a tablespoon of olive oil in a sauté pan over medium heat. Add the chopped sage and cook for about 30 seconds until fragrant, then stir in the cranberries and a pinch of salt. Sauté until the cranberries burst and release their tart juice, about 3-4 minutes.
  3. In a mixing bowl, combine the roasted parsnips, sautéed cranberries, and chopped sage. Gently fold in the shredded cheddar cheese until evenly distributed—this helps the casserole bind and melt beautifully.
  4. Transfer the vegetable and cheese mixture into a baking dish, spreading it into an even layer. Smooth the top with the back of a spoon to prepare for the cheese topping.
  5. Sprinkle the remaining shredded cheese over the top, then scatter the chopped pecans evenly. This topping will toast during baking, creating a crunchy, golden crust.
  6. Bake the casserole until it is bubbling around the edges and the cheese is melted and golden, about 20-25 minutes. Keep an eye on it to prevent burning; you can broil for an extra minute if you want a crispier top.
  7. Remove the casserole from the oven and let it sit for 5 minutes to settle; the filling will thicken slightly and the flavors will meld. Serve warm, garnished with a few fresh sage leaves if desired for an added touch of aroma.

Notes

Feel free to experiment with additions like spiced apple chutney or a drizzle of balsamic vinegar for extra depth. Ensure cheese coverage is even for a beautifully toasted crust. Serving this dish with crusty bread amplifies its comforting appeal.