Hearty Creamy Winter Vegetable Bake (Print Version)

Hearty Creamy Winter Vegetable Bake - a comforting, rustic dish packed with seasonal veggies and a silky sauce. Perfect for chilly evenings, easy to make & so satisfying.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Main Winter Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
02 - 2 medium parsnips, peeled and cut into 1-inch pieces
03 - 3 medium carrots, peeled and cut into 1-inch pieces
04 - 2 large leeks, white and light green parts only, thinly sliced and thoroughly washed

→ Creamy Sauce Base

05 - 6 tablespoons unsalted butter, divided
06 - 1/4 cup all-purpose flour
07 - 3 cups whole milk
08 - 1 cup vegetable broth
09 - 1 tablespoon Dijon mustard

→ Flavor Boosters & Seasonings

10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh thyme leaves, chopped
12 - 1/4 teaspoon freshly grated nutmeg
13 - 1 teaspoon salt, or to taste
14 - 1/2 teaspoon black pepper, or to taste
15 - 2 tablespoons olive oil (for roasting)

→ Topping & Garnish

16 - 1 1/2 cups grated Gruyère cheese (or Parmesan)
17 - 2 tablespoons fresh parsley, chopped (for garnish)

# Instructions:

01 - First, get those winter veggies prepped for your Creamy Winter Vegetable Bake. I usually chop my squash, parsnips, and carrots into roughly 1-inch pieces while listening to a podcast—a little kitchen therapy, you know? Toss them with a drizzle of olive oil, salt, and pepper, then roast for about 20 minutes at 400°F (200°C) until they're starting to soften and get a little color. This step, honestly, makes all the difference in flavor and texture, don't skip it!
02 - While your veggies are roasting, melt a tablespoon of butter in a large pot or Dutch oven over medium heat. Add your sliced leeks and sauté until they're soft and fragrant, about 5-7 minutes. This is where I sometimes get distracted by the delicious smell and almost let them brown too much. Oops! Then, stir in the minced garlic for just a minute until it's aromatic, but don't let it burn!
03 - This is where the magic truly begins for your Creamy Winter Vegetable Bake. Push the leeks and garlic to one side, then melt the remaining 5 tablespoons of butter in the center of the pot. Whisk in the all-purpose flour, stirring constantly for about 1-2 minutes until it forms a pale, nutty-smelling paste. This is your roux, and it's crucial for a smooth sauce. I once walked away for 'just a second' and came back to a slightly burnt, clumpy mess—learn from my mistakes!
04 - Gradually, and I mean *gradually*, whisk in the whole milk and vegetable broth, alternating between the two. Add a splash, whisk until smooth, then add more. Lumps are the enemy here, my friend! Bring it to a gentle simmer, whisking occasionally, and let it thicken until it coats the back of your spoon beautifully. Stir in the Dijon mustard, fresh thyme, a pinch of nutmeg, and season with salt and pepper. Taste it here, it should be rich and flavorful!
05 - Now for the fun part! Gently fold your roasted butternut squash, parsnips, carrots, and sautéed leek mixture into that glorious, velvety sauce. Give it a good stir, making sure every single piece of vegetable is coated in that luscious creaminess. It'll look so vibrant and inviting, honestly. Carefully pour this entire mixture into your prepared 9x13 inch baking dish. This Creamy Winter Vegetable Bake is really coming together now!
06 - Sprinkle that beautiful grated Gruyère cheese generously over the top of your Creamy Winter Vegetable Bake. Pop it into your preheated oven (still at 400°F/200°C) and bake for 25-30 minutes, or until the sauce is bubbly, and the cheese topping is gloriously golden brown and melted. The smell filling your kitchen at this point? Unbeatable. I always peek through the oven door, watching that cheese bubble and turn perfectly crusty. Let it rest for 5-10 minutes out of the oven before serving. Seriously, resist the urge to dig in immediately!

# Notes:

01 - Roasting the harder vegetables first is a game-changer for texture and flavor; don't skip it!
02 - For make-ahead, assemble the bake, cover, and refrigerate for up to a day; add 10-15 mins to bake time.
03 - No Gruyère? Sharp white cheddar or Parmesan works well, though Gruyère's nuttiness is special.
04 - Serve with a crusty baguette to sop up all that amazing creamy sauce—it's truly the best.

# Equipment Needed:

01 - Large baking dish (9x13 inch)
02 - large pot or Dutch oven
03 - whisk
04 - large mixing bowl
05 - baking sheet

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 45g
Protein: 15g

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