Roasted Root Vegetable and Bean Casserole

While the pumpkin was roasting on Sunday night, I also roasted up this squash casserole for dinner. This is one of our favorite go-to fall/winter dishes, so I thought I'd bring it back from the archives for you.

I like making it best with butternut squash, potatoes, onions, and a couple different kind of beans, but you can throw in whatever you have on hand. Other kinds of squash, carrots, parsnips, celery root, and leeks also work well. If you only have a squash and a can of beans, you can make a small batch like that, or you can make a huge casserole with all the vegetables in your fridge, but the fuller your casserole dish, the longer it will take to roast. Either way, at the end you will have a dish of tender roasted vegetables and beans that are slightly softly falling apart on your fork, enhanced by creamy melted parmesan.

Roasted Root Vegetable and Bean Casserole

1 butternut squash
2 small or 1 large potato
2 small or 1 large carrot
1 onion
4 cloves garlic
1 can white beans
1 can black beans
extra virgin olive oil
salt
pepper
dried rosemary and/or sage
parmesan cheese

Preheat the oven to 425 degrees. Peel the squash (but not the other vegetables) and chop vegetables into 1 inch pieces. Dice the garlic. Rinse the beans. Coat the bottom of a casserole dish with olive oil. Throw all the ingredients in, add the spices and another glug of olive oil, and lightly stir to create an even mixture. Cover with aluminum foil and cook in the oven for 20-45 minutes until tender. Remove the foil and cook for another 10 minutes, until vegetables are soft and browning slightly. Grate and stir in parmesan cheese.