Winter Vegetable Casserole and Herby Stuffing Bites

Winter Vegetable Casserole and Herby Stuffing Bites
Staff Writer
Winter Vegetable Casserole and Herby Stuffing Bites
Vicky Rockcliffe
Winter Vegetable Casserole and Herby Stuffing Bites

This colorful casserole from Vicky’s vegetarian and gluten-free food blog makes root vegetables as attractive as summer’s best produce. As an added bonus, she tops the casserole with herbaceous bites of stuffing made with almonds.

Click here for more of our best casserole recipes.

2
Servings
482
Calories Per Serving
Deliver Ingredients

Ingredients

For the Herby Stuffing Bites

  • 2 medium onions, sliced
  • 5 Ounces butternut squash (about a quarter of a medium-sized squash), peeled and diced
  • Extra-virgin olive oil
  • 3 heaping teaspoons dried sage
  • 1 Teaspoon dried parsley
  • 2 Ounces organic almonds (about 50 almonds)
  • Sea salt
  • Freshly ground black pepper
  • Freshly ground black pepper

For the Casserole

  • 6 Ounces butternut squash (about 1¼ cup), peeled and diced
  • 9 Ounces cooked kidney or black beans (about 1 cup)
  • 6 sage leaves
  • 4 small sprigs of thyme
  • 4 Tablespoons red lentils washed under cold, running water
  • 1 stalk celery, sliced
  • 7 Ounces rutabaga (medium to large rutabaga), peeled and diced
  • 3 medium carrots, peeled and chopped into rounds
  • 1 medium leek, sliced
  • 1 red onion, thinly sliced
  • 1 sprig of rosemary
  • 1 bay leaf
  • 2½ Cups boiling water
  • Sea salt
  • Freshly ground black pepper

Directions

For the Herby Stuffing Bites

Gently heat about a tablespoon of extra-virgin olive oil in a frying pan and then add the onion, butternut squash, and dried herbs and cook over a low heat until the vegetables are soft, about 15 to 20 minutes. Take the pan off the heat and allow it to cool for about 5 minutes.

Grind the almonds in a food processor until they are slightly coarser than almond flour.

Combine the cooked vegetables and ground almonds and season well with freshly ground sea salt and black pepper. Then, add the spinach and process well.

Shape the mixture with your hands into six balls and place on an oiled baking sheet.

Bake the stuffing bites for 25 to 30 minutes, or until the outside begins to firm. Once they’re cooked, set them aside until the casserole is almost cooked.

For the Casserole

Preheat the oven to 350 degrees.

Put the remaining 6 ounces of butternut squash, the rutabaga, carrots, leek, celery, and red onion into a casserole dish. Add the washed lentils and herbs and then pour in the boiling water and season with salt and pepper, to taste.

Place the lid on top of the casserole and cook for 15 to 20 minutes, until the water begins to boil. Then, turn the heat down to 325 degrees and continue cooking for one hour. Stir in the cooked beans and place the herby stuffing bites on top. Continue cooking the casserole a few minutes more until the vegetables are soft and the herby stuffing bites are warm.

Nutritional Facts

Total Fat
7g
10%
Sugar
23g
26%
Saturated Fat
2g
8%
Cholesterol
3mg
1%
Carbohydrate, by difference
96g
74%
Protein
17g
37%
Vitamin A, RAE
405µg
58%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
54mg
72%
Vitamin K (phylloquinone)
38µg
42%
Calcium, Ca
325mg
33%
Choline, total
19mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
9g
36%
Folate, total
184µg
46%
Iron, Fe
18mg
100%
Magnesium, Mg
132mg
41%
Manganese, Mn
2mg
100%
Niacin
14mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
361mg
52%
Riboflavin
1mg
91%
Selenium, Se
14µg
25%
Sodium, Na
588mg
39%
Thiamin
1mg
91%
Water
565g
21%
Zinc, Zn
3mg
38%

Vegetable Casserole Shopping Tip

Ingredients like rice, pasta, and beans make for great casserole bases -– they are inexpensive, come in a variety of sizes and flavors, and can stretch vegetables a long way.

Vegetable Casserole Cooking Tip

Cut ingredients into similar-sized pieces to ensure even cooking and add any ingredients that cook quickly towards the end.