Embrace the Flavors of Fall with a Rustic Autumnal Bake
As the autumn landscape is painted in shades of orange and brown, it’s time to bring to the table the flavors that tell the season’s story. Picture a dish that wraps you in its warmth, rich with wholesome ingredients and vibrant colors: a rustic autumnal composition made of butternut squash, wild mushrooms, and potatoes.
I still remember when my grandmother used to whip up this dish on chilly October evenings. The aroma of fresh parsley mixed with dried oregano filled the kitchen as the vegetables transformed under her skilled hands, layer by layer, in the baking dish. Now it’s your turn to rediscover this culinary tradition, creating a true rustic masterpiece that delights the eyes before even tantalizing the taste buds.
You are the star in bringing this comforting dish to life: slice, season, and carefully layer each ingredient to create what will be a genuine sensory experience. And don’t forget that crispy twist: a final sprinkle can make all the difference! Follow this guide step by step to create a side or a main dish bursting with intense autumnal flavors.
Recipe Notes
- EASE: Easy to prepare with everyday ingredients.
- PROS: Autumnal and vegetarian flavors.
- CONS: Medium to long cooking time.
- PREPARATION: Thorough cleaning and layering.
- NUTRITIONAL NOTES: Approximately 200 calories per serving.
Notes on the recipe’s ingredients
- Butternut Squash: packed with fiber and vitamins, perfect for fall dishes
- Portobello Mushrooms: with an intense flavor and rich in protein
- Potatoes: add substance and make the dish creamier
- Extra-virgin Olive Oil: lends a fruity flavor to the vegetables
- Fresh Parsley and Dried Oregano: fresh and intense aromas to enhance the flavor of the vegetables
- Garlic, Sea Salt, and Black Pepper: for a touch of aromaticity and savoriness
Nutritional Aspects
The Butternut Squash and Mushroom Bake is a fall dish packed with nutritional benefits, perfect for warming up your evenings with flavor and lightness.
- Low in calories: about 200 Kcal per serving.
- High in fiber thanks to butternut squash, mushrooms, and potatoes.
- Rich in vitamins A and C from the butternut squash, great for the skin and immunity.
- Cardoncelli mushrooms: rich in plant-based proteins and low in fat.
- Extra-virgin olive oil: beneficial monounsaturated fats for the heart.
- Naturally gluten-free recipe (watch out for the breadcrumb twist).
- Spices like oregano and parsley enrich the dish with antioxidants.
Recipe for Pumpkin and Mushroom Tiella: Autumn Flavor
Instructions
- Start by thoroughly cleaning the vegetables and mushrooms. For the Cardoncelli mushrooms, use a damp cloth to remove any dirt residue without damaging them.
- Slice the potatoes thinly, dice the pumpkin into regular cubes, and carefully slice the mushrooms to ensure even cooking.
- Prepare an aromatic blend with fresh parsley, dried oregano, and a peeled clove of garlic. Mix the blend with four tablespoons of extra-virgin olive oil, salt, and pepper to your personal taste.
- Grease a baking dish with a drizzle of oil and begin assembling the tiella by layering the potatoes, followed by a layer of mushrooms, and then the diced pumpkin.
- Season each layer with the prepared aromatic blend, ensuring an even distribution of the spices.
- Continue this process until all the ingredients are used, finishing with a final touch of the aromatic seasoning.
- Bake the tiella in a preheated oven at 200 degrees Celsius for about 40 minutes or until the vegetables are tender and slightly golden on the surface.
Notes
Variations of Pumpkin and Mushroom Tiella Recipe
Discover some delightfully creative variations to personalize your tiella!
- Add diced taleggio cheese between the layers of vegetables for a creamy and indulgent touch.
- Replace the Cardoncelli mushrooms with Porcini mushrooms for a more intense and earthy flavor.
- Try enriching the tiella with crispy bacon cubes for an irresistible contrast of flavors.
Frequently Asked Questions About the Recipe
If you’re unsure about how to make the Pumpkin and Mushroom Casserole, you’ll find answers to the most common questions here.
How can I make the casserole more crispy?
To achieve a crispy texture, sprinkle the top layer with breadcrumbs and grated Parmesan before baking to create a delicious golden crust.
How can I store leftover casserole?
You can store the casserole in the fridge for up to 2-3 days. Reheat in the oven at 180 degrees for a few minutes before serving.
Can I substitute Cardoncelli mushrooms with other types of mushrooms?
Yes, you can replace Cardoncelli mushrooms with sliced champignon or porcini mushrooms for a different but equally delicious flavor.
