Winter Veggie Bake

On dark, short days of bitter cold winter, there’s nothing quite as comforting as a warm and hearty veggie bake. Bite into tender, perfectly roasted cauliflower and honeynut squash mingling with a white wine sauce and freshly grated cheese on top. This dish is not only a celebration of seasonal produce but also a nourishing and satisfying meal that can correlate with your meal plan. Whether you’re gathering around the table with loved ones or simply seeking a cozy night in on your own, this Winter Veggie Bake is sure to become a favorite in your kitchen (even with picky kiddos!)

What is Honeynut Squash in Our Winter Veggie Bake?

Honeynut squash is a relatively new variety of winter squash that has become increasingly popular in recent years. It was slowly developed by Cornell University breeders starting in the 1980s, with the goal of creating a smaller, sweeter, and more nutritious butternut squash. Honeynut squash has a rich, sweet, and nutty flavor that is reminiscent of butternut squash but with a more concentrated sweetness, almost like honey. This sweetness complements the savory elements in our Winter Veggie Bake. Plus, honeynut squash is a good source of fiber, and it carries many of the nutrients that other varieties of squash do such as vitamin A, vitamin C, and potassium.

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A bowl of Winter Veggie Bake with honeynut squash and cauliflower sits with a wood spoon inside it on a picnic table.

Winter Veggie Bake


  • Author: Anna Franklin

Description

Sweet honeynut squash and savory white wine sauce create a comforting winter side dish.


Ingredients

Scale

For the veggies: 

  • 3 cups honeynut squash, seeded and peeled
  • 2 cups cauliflower florets 
  • 1 large shallot, thinly sliced 
  • 2 tbsp olive oil 
  • 1 tsp Italian seasoning 
  • Salt and pepper, to taste 

For the white wine sauce: 

  • 1.52 lb ground Italian sausage
  • 1 cup dry white wine 
  • 2 tbsp fresh sage, finely chopped 
  • 34 cloves of garlic, minced  
  • Red pepper flakes, to taste  
  • Salt and pepper, to taste  
  • 2 cups heavy cream 
  • 1/2 cup grated parmesan 

For the topping: 

  • 1/2 cup parmesan cheese, grated 
  • 1/2 cup mozzarella, grated 

Instructions

  1. Preheat oven to 425.  
  2. Grease the bottom of a 9×13″ baking dish, then toss all of the vegetables and seasonings together in the baking dish. Bake vegetables for 30 minutes. 
  3. Meanwhile, make the sausage white wine sauce. Cook Italian sausage, breaking it up as you sauté. When it is no longer pink, drain as much of the grease off as you can. 
  4. Pour in white wine and cook down for 3 minutes.  
  5. Stir in sage, garlic, red pepper flakes, and salt and pepper and cook for 1 minute.  
  6. Add heavy cream. Bring sauce to a boil, then reduce to a simmer for 2 minutes. Turn off heat and stir in parmesan. Set aside. 
  7. When vegetables have roasted for 30 minutes, reduce oven temperature to 350. 
  8. Pour the white wine sauce over the vegetables and gently stir to combine. Top with parmesan and mozzarella. Bake for 20 minutes, then broil for 3-5 minutes to brown the cheese.  
  9. Garnish with fresh sage before serving. 

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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