A hearty and colorful vegetable casserole featuring roasted carrots, pumpkin, and sweet potatoes topped with creamy feta, crunchy almonds, and a warm maple cranberry sauce. This comforting dish is perfect for holiday dinners, family gatherings, or a cozy weeknight meal.

Prep Time

20 minutes

Cook Time

45 minutes

Total Time

1 hour 5 minutes

Servings

6

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Ingredients

For the Roasted Vegetables

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 3 cups pumpkin (or butternut squash), peeled and cubed
• 3 large carrots, peeled and sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Feta Crumble

• ¾ cup crumbled feta cheese
• ⅓ cup sliced almonds, lightly toasted
• 1 tablespoon chopped fresh parsley

For the Warm Maple Cranberry Sauce

• 1 cup fresh or frozen cranberries
• 3 tablespoons pure maple syrup
• ¼ cup orange juice
• 2 tablespoons water
• ½ teaspoon orange zest (optional)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for a thicker sauce)

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Instructions

Step 1: Roast the Vegetables

1. Preheat the oven to 400°F (200°C).
2. Line a baking tray with parchment paper.
3. Toss the carrots, pumpkin, and sweet potatoes with olive oil, garlic powder, thyme, cinnamon, salt, and pepper.
4. Spread evenly on the tray.
5. Roast for 30–35 minutes, turning halfway through, until tender and lightly caramelized.

Step 2: Prepare the Cranberry Sauce

1. Combine cranberries, maple syrup, orange juice, water, and orange zest in a small saucepan.
2. Simmer over medium heat for 8–10 minutes, stirring occasionally until the cranberries burst.
3. For a thicker sauce, stir in the cornstarch slurry and cook for another minute.

Step 3: Assemble the Casserole

1. Transfer the roasted vegetables to a greased 9×13-inch baking dish.
2. Sprinkle the crumbled feta evenly over the vegetables.
3. Top with toasted sliced almonds.

Step 4: Bake

Bake for 10 minutes, until the feta softens and the casserole is heated through.

Step 5: Serve

Drizzle the warm maple cranberry sauce over the casserole just before serving and garnish with fresh parsley.

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Nutrition Information (Per Serving)

Nutrition values are approximate and may vary depending on ingredients used.

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Nut Information

Contains:

• Tree nuts (almonds)
• Milk (feta cheese)

Does Not Contain:

• Peanuts
• Wheat
• Soy
• Eggs
• Fish
• Shellfish

Nut-Free Option

Replace the almonds with:

• Pumpkin seeds (pepitas)
• Sunflower seeds
• Toasted rolled oats for added crunch

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Frequently Asked Questions

Can I use butternut squash instead of pumpkin?

Yes. Butternut squash is an excellent substitute and roasts beautifully.

Can I prepare this ahead of time?

Yes. Roast the vegetables and prepare the cranberry sauce up to one day ahead. Assemble and bake just before serving.

Can I freeze it?

The roasted vegetables freeze well for up to 2 months. For the best texture, add the feta and almonds after reheating.

Can I make it vegetarian?

Yes. This recipe is already vegetarian.

Can I make it vegan?

Use a dairy-free feta alternative or omit the cheese and add extra toasted seeds.

What can I serve with this casserole?

• Roast chicken
• Grilled turkey
• Baked salmon
• Lentil loaf
• Wild rice
• Mixed green salad

How should leftovers be stored?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 15 minutes, or microwave individual servings until warmed through.