Cheesy Harvest Vegetables

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 2 lbs mixed butternut squash (fall vegetables, about 6 cups) or 2 lbs sweet potatoes (fall vegetables, about 6 cups) or 2 lbs turnips (fall vegetables, about 6 cups) or 2 lbs parsnips (fall vegetables, about 6 cups) or 2 lbs carrots, peeled, cut into 1-inch cubes (fall vegetables, about 6 cups)
• 3 cups milk
• 1 (8 ounce) package cream cheese, cubed
• 1 cup shredded parmesan cheese
• 1/8 teaspoon ground nutmeg
• 8 ritz crackers, crushed

Recipe

• 1 preheat oven to 350*.
• 2 place vegetables and milk in large saucepan. bring to a boil on medium-high heat.
• 3 reduce heat to medium-low, simmer 20 minutes or until vegetables are tender, stirring occasionally.
• 4 add cream cheese; cook until completely melted and mixture is well blended, stirring frequently.
• 5 stir in parmesan cheese and nutmeg.
• 6 pour into 2-quart casserole dish; sprinkle with cracker crumbs.
• 7 bake 30 minutes or until top is golden brown and vegetable mixture is heated through.