Autumn Harvest Casserole

Autumn Harvest Casserole is a delicious side dish with butternut squash and Brussels sprouts. It’s effortless to make with in-season ingredients. It has a perfect blend of spices that goes very well with maple syrup and turkey bacon. The dried cranberries and toasted almonds topping are equally delicious.

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are side dishes necessary

Besides thinking about the main dishes, side dishes are as important. It’s the perfect sidekick to your meal. It basically makes the rest of your meal roar. Even though some people do not appreciate their benefits, side dishes are essential. Most of them don’t need extensive preparation but offer significant health benefits. Adding more vegetables and fruits to our diet can help improve our health. 

MATCHING SIDE DISHES WITH MAIN DISHES

• Think of your main dish and make something different. When making pasta, pick a simple salad, and when making something with meat like steak choose something light. Consider also your cooking techniques like steaming or grilling. 
• Seasonal fruits and vegetables are excellent to pair with your main dishes. Get some potatoes or winter squash for fall and a refreshing fruity side dish during summer. 
• Preparing similar dishes will certainly help the day go smoothly. For example, add lemon juice to your salad dressing when you make your lemon chicken to boost the flavor of your meal. 
• Having a complete meal for some people means having vegetables, starch, and meat for dinner. For this reason, think more of the main food group like starch and meat. 
• When you cannot think of what to make or are in doubt, serve a simple green salad. 

Remember, those side dishes complement the main dish. They are made in different ways and have variations of difficulties. From complex casseroles to steamed vegetables and all of the pointers that I’ve mentioned above. Be creative and have fun with it! 

Here are some ideas for your side dishes: 

• BBQ Roasted Cauliflower
• Roasted Potatoes
• Grilled Asparagus

ingredients notes

• Seasoning – Combine the seasoning, they are garlic powder, onion powder, dried thyme, cumin, sea salt, and red chili pepper flakes. It’s the perfect seasoning for this Autumn Harvest Casserole. 
• Brussels sprouts – Trim the bottom stem of the Brussels sprouts and cut them in halves. Remove the outer leaves if they look wilted. 
• Butternut squash – Peel the butternut squash and cut it in half lengthwise. Use a spoon and scrape out the seeds and strings. Then cut it in bite size pieces (1-inch cubes). 
• Olive oil – Use olive oil to drizzle on top of the squash and Brussels sprouts before roasting.
• Turkey bacon – Cut 4 strips of turkey bacon into bite-size pieces. 
• Maple syrup – Drizzle the maple syrup before roasting. Maple syrup tastes amazing with the squash and Brussels sprouts. It balanced against the savory and sweet flavor of the casserole. 
• Brown rice medley – By all means, use any type of rice you like. I used a brown rice medley, it’s a combination of brown rice and different types of whole grains. Wild rice will also work but you have to soak it first in water and cook it for a long period of time. 
• Dried cranberries – They are a great addition to the mixture and they give a boost of flavor.
• Almonds – Lastly, are the sliced almonds. You get a nice crunch from every bite with toasted almonds. 

how to make Autumn Harvest Casserole

1. Preheat the oven to 450ºF. In a small bowl combine, garlic powder, onion powder, dried thyme, cumin, salt, and red chili pepper flakes. Set it aside.
2. In a casserole dish (9×13) add the butternut squash and Brussels sprouts. Drizzle with oil and sprinkle the seasoning evenly. Then add the turkey bacon and maple syrup. Toss to coat and spread them in a single layer.
3. Place in the oven and roast for 20-30 minutes or until the squash is fork-tender. 
4. Remove the roasted veggies from the oven, and add the rice. Season with salt and pepper, and mix to combine. 
5. Add the dried cranberries and half of the almonds. Toss to combine. 
6. Sprinkle the rest of the almonds on top and place them back in the oven to finish baking for another 15 minutes or until the almonds are toasted and browned. 

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