Ingredients:
2 lbs. mixed fall vegetables (butternut squash, sweet potatoes, turnips, parsnips and carrots), peeled and cut into 1-inch pieces (about 6-7 cups).
½ C milk
½-pint heavy whipping cream
8 oz cream cheese
1/8 tsp. ground nutmeg
1 tsp. salt
½ tsp. pepper
10-12 Ritz crackers, crushed (about 1/3 c crumbs)
Directions:
Preheat oven to 350°. Spray a 9×13, (2 qt) baking pan with Pam.
Place vegetables into a large saucepan, cover with cold water. Bring to a boil on medium-high heat. Reduce heat to medium-low and simmer until tender (about 20 minutes). Drain. Place into baking pan.
In medium sized saucepan, combine milk, cream and cream cheese; cook until cream cheese is melted. Add Parmesan cheese, salt, pepper and nutmeg. Pour over vegetables and sprinkle with cracker crumbs.
Bake 30 minutes until top is golden brown and vegetables are heated through.
This recipe can be made ahead as directed except for topping with the cracker crumbs and baking. Cover and refrigerate up to 24 hours. When ready to serve, uncover and sprinkle with the cracker crumbs. Bake as directed, increasing the baking time to 40 minutes or until top is brown and vegetable mixture is heated through.
This dish would also be nice served in individual casseroles; time will need decreased to 20 minutes
