Holiday Harvest Casserole

Celebrate the flavors of the season with this Holiday Harvest Casserole, a hearty and colorful dish perfect for festive gatherings or cozy weeknight meals. This comforting casserole combines roasted butternut squash and caramelized Brussels sprouts with nutty wild rice, sweet dried cranberries, and crunchy pecans, all brought together with a luscious sage-infused cream sauce. Topped with golden, bubbly Parmesan cheese, each bite is a satisfying balance of savory, sweet, and tangy notes. With its vibrant autumnal ingredients and easy prep, this casserole is a show-stopping centerpiece that’s as nourishing as it is delicious. Ideal for holiday feasts or potlucks, it’s a must-try for anyone seeking to elevate their seasonal cooking.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 cups butternut squash, peeled and diced
• 2 cups Brussels sprouts, halved
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 cups wild rice, cooked
• 0.75 cup dried cranberries
• 0.75 cup pecans, chopped
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons flour
• 1.5 cups vegetable broth
• 0.5 cup heavy cream
• 1 tablespoon fresh sage, chopped
• 0.5 cup Parmesan cheese, grated

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Toss the diced butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper. Spread them evenly on the prepared baking sheet.

Step 3

Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until fork-tender and slightly caramelized. Remove from the oven and set aside.

Step 4

Reduce the oven temperature to 375°F (190°C). Lightly grease a 9x13-inch baking dish with 1 tablespoon of olive oil or nonstick spray.

Step 5

In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute, stirring frequently.

Step 6

Sprinkle the flour over the cooked onions and garlic. Stir constantly for 1-2 minutes to form a roux, ensuring no lumps remain.

Step 7

Gradually pour in the vegetable broth while whisking continuously. Allow the mixture to simmer for 2-3 minutes until it thickens slightly. Stir in the heavy cream and chopped sage. Cook for another 1-2 minutes, then remove from heat.

Step 8

In a large mixing bowl, combine the cooked wild rice, roasted vegetables, dried cranberries, and chopped pecans. Pour the cream sauce over the mixture and stir gently to evenly coat everything.

Step 9

Transfer the mixture to the prepared baking dish. Sprinkle the grated Parmesan cheese evenly over the top.

Step 10

Bake the casserole at 375°F (190°C) for 15-20 minutes, or until the top is golden and bubbly.

Step 11

Remove from the oven and let the casserole rest for 5-10 minutes before serving. Garnish with additional sage if desired.

Nutrition Facts

Serving size	2456.1 grams (2456.1g)

Amount per serving	% Daily Value*
Calories	3346

Total Fat 185.50g	238%
Saturated Fat 59.40g	297%
Polyunsaturated Fat 5.10g
Cholesterol 222mg	74%
Sodium 4123mg	179%
Total Carbohydrate 368.30g	134%
Dietary Fiber 60.00g	214%
Total Sugars 108.40g
Protein 80.00g	160%

Vitamin D 0IU	0%
Calcium 1061mg	82%
Iron 18mg	101%
Potassium 5401mg	115%

*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: 48.2%

Protein: 9.2%

Carbs: 42.5%