Harvest Vegetable Scallop

Embrace the flavors of autumn with this Harvest Vegetable Scallop, a comforting, cheesy casserole that showcases seasonal vegetables like butternut squash, carrots, and Brussels sprouts. Perfectly blanched and smothered in a luscious Gruyère and Parmesan cheese sauce, these veggies are baked to golden perfection under a crispy, garlicky panko breadcrumb topping. Ideal as a hearty side dish or a vegetarian main, this recipe is as nourishing as it is indulgent. With hints of thyme and a touch of fresh parsley, every bite offers rich, layered flavors. Ready in just over an hour, it's the ultimate crowd-pleaser for holiday gatherings or cozy weeknight dinners. Perfect for fans of cheesy vegetable gratins!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 cups butternut squash, peeled and diced
• 1 cup carrots, sliced
• 1.5 cups Brussels sprouts, trimmed and halved
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup shredded Gruyère cheese
• 0.5 cup grated Parmesan cheese
• 0.75 cup panko breadcrumbs
• 1 tablespoon olive oil
• 2 cloves minced garlic
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

Bring a large pot of salted water to boil. Blanch the butternut squash, carrots, and Brussels sprouts for 3-5 minutes until just tender but not fully cooked. Drain and set aside.

Step 3

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for about 1-2 minutes, whisking constantly.

Step 4

Gradually pour in the milk while whisking to prevent lumps. Continue cooking and stirring for 3-5 minutes until the mixture thickens into a creamy sauce.

Step 5

Stir in the Gruyère cheese, Parmesan cheese, salt, pepper, and thyme. Mix until the cheeses are fully melted and the sauce is smooth.

Step 6

Combine the blanched vegetables with the prepared cheese sauce, tossing to coat evenly.

Step 7

Transfer the vegetable mixture into the prepared baking dish, spreading it out in an even layer.

Step 8

In a small bowl, mix the panko breadcrumbs with the olive oil and minced garlic. Sprinkle this mixture evenly over the vegetables.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.

Step 10

Remove from the oven and let rest for 5-10 minutes. Sprinkle with fresh parsley, if desired, before serving.

Nutrition Facts

Serving size	1849.5 grams (1849.5g)

Amount per serving	% Daily Value*
Calories	2043

Total Fat 117.40g	151%
Saturated Fat 64.70g	324%
Polyunsaturated Fat 1.90g
Cholesterol 312mg	104%
Sodium 2918mg	127%
Total Carbohydrate 186.10g	68%
Dietary Fiber 32.40g	116%
Total Sugars 55.60g
Protein 91.70g	183%

Vitamin D 239IU	1193%
Calcium 2550mg	196%
Iron 13mg	72%
Potassium 4794mg	102%

*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.

Source of Calories

Fat: 48.7%

Protein: 16.9%

Carbs: 34.3%