Creamy Winter Vegetable Bake: Hearty & Warming Dinner (Print Version)

Creamy Winter Vegetable Bake for cozy evenings. A rich, comforting casserole packed with seasonal veggies and a delicious, cheesy sauce. Easy dinner!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American (Homestyle)
Dietary: Vegetarian

# Ingredients:

→ Hearty Veggie Mix

01 - 1 medium butternut squash, peeled, seeded, and 1-inch cubed
02 - 2 large Yukon Gold potatoes, peeled and 1-inch cubed
03 - 3 medium carrots, peeled and 1-inch sliced
04 - 2 large leeks, white and light green parts only, thoroughly washed and sliced

→ Creamy Sauce Base

05 - 4 tablespoons unsalted butter
06 - 1/4 cup all-purpose flour
07 - 3 cups whole milk
08 - 1 cup vegetable broth

→ Flavor & Finishing Touches

09 - 2 cups sharp cheddar cheese, freshly grated, divided
10 - 1/2 cup Parmesan cheese, freshly grated
11 - 2 sprigs fresh thyme, leaves picked
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon black pepper, or to taste

→ Optional Extras

14 - Pinch of ground nutmeg
15 - Pinch of red pepper flakes

# Instructions:

01 - First things first, get all those beautiful winter vegetables prepped. I usually start with the butternut squash because it's the biggest job, honestly. Peel and cube your squash, potatoes, and carrots into roughly 1-inch pieces. Chop those leeks – remember my washing tip? Rinse them thoroughly, slice them up, and set them aside. Seeing all those vibrant colors laid out just makes me happy, like a little edible rainbow waiting to happen for this Creamy Winter Vegetable Bake.
02 - Now, let's get some flavor going! In a large, oven-safe skillet or Dutch oven (I swear by my trusty cast iron for this Creamy Winter Vegetable Bake), melt a couple of tablespoons of butter over medium heat. Add your chopped leeks and cook them down until they're soft and fragrant, about 5-7 minutes. This is where the kitchen starts to smell absolutely amazing, a warm, inviting scent that just screams 'comfort food.' Don't rush this step, hon, those sweet leeks are key!
03 - Time for the creamy magic! Sprinkle the flour over the softened leeks and stir it in, cooking for about a minute until it forms a thick paste, or a roux as we fancy cooks call it. Slowly, *slowly*, whisk in the milk and vegetable broth. I made the mistake once of dumping it all in at once, and hello, lumpy sauce! Whisk until it’s smooth and starts to thicken, about 5-7 minutes. It'll get lovely and bubbly, smelling rich and savory. Season with a good pinch of salt, pepper, and that optional nutmeg now.
04 - Once your sauce is beautifully thick, it's time for the stars of the show! Carefully fold in your cubed butternut squash, potatoes, and carrots. I always give it a good stir, making sure every veggie piece is coated in that luscious sauce. Then, stir in about half of your sharp cheddar cheese until it's melted and incorporated. It's going to look quite full, but don't worry, it bakes down. This is where I sometimes sneak a tiny spoonful of the sauce – oops! It's all part of making a truly delicious Creamy Winter Vegetable Bake.
05 - Transfer the mixture to your prepared baking dish if you didn't use an oven-safe skillet. Sprinkle the remaining cheddar cheese and the Parmesan over the top. Pop it into a preheated 375°F (190°C) oven and let it bake for 30-35 minutes. You want those veggies to be tender, and the top to be bubbly and golden brown. I usually peek after 25 minutes, just to make sure it's not browning too fast – I've learned to trust my oven, but also to watch it like a hawk sometimes! The aroma of this Creamy Winter Vegetable Bake is just irresistible.
06 - Once it's out of the oven, smelling absolutely incredible, let this Creamy Winter Vegetable Bake rest for about 5-10 minutes. This little break helps the sauce set up a bit, making it easier to serve. Garnish with a sprinkle of fresh thyme – the green really pops against that golden crust! Honestly, this is the moment I feel like a culinary wizard, even if it was just a simple bake. Serve it up warm and watch everyone dig in. It's truly a hug in a bowl, or from a baking dish, you know?

# Notes:

01 - Don't overcrowd your baking dish; if it's too full, the veggies steam instead of getting tender-crisp.
02 - You can prep the vegetables ahead of time and store them in the fridge, then assemble and bake later.
03 - Try adding some crumbled cooked sausage or chickpeas for extra protein - I've done both, and they were delicious.
04 - A side of crusty bread for soaking up that creamy sauce is a non-negotiable for me!

# Equipment Needed:

01 - Large oven-safe skillet or Dutch oven (or large baking dish)
02 - cutting board
03 - sharp knife
04 - whisk
05 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 35g
Protein: 18g

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