Seasonal Glow Paleo Casserole

I threw this casserole together on a chilly Sunday when I had a fridge full of odds and ends and no plan for dinner. The butternut squash had been sitting on the counter for days, the sweet potato was lonely in the drawer, and I figured if I could get it all into one dish with some chicken, I'd call it a win. What came out of the oven smelled like autumn and tasted like I'd been planning it all week.

The first time I made this for friends, I wasn't sure it would be enough food, but everyone went back for seconds. One friend scraped the crispy bits from the edges of the pan and declared them the best part. I've been making it that way ever since, letting the veggies get golden and slightly caramelized around the sides.

Ingredients

• Butternut squash: Adds natural sweetness and a creamy texture when roasted. Peel it carefully and try to cut the cubes about the same size so they cook evenly.
• Sweet potato: Holds its shape well and brings earthiness to balance the squash. I like leaving the skin on sometimes for extra texture, but peeling works too.
• Broccoli and cauliflower: These get tender and slightly crispy at the edges, soaking up all the garlic and spice. Don't skip them, they're the backbone of the dish.
• Red bell pepper: Brings color and a mild sweetness that plays well with the smokiness of the paprika.
• Red onion: Softens and caramelizes in the oven, adding depth without overpowering anything.
• Chicken breast: Stays moist when baked with the vegetables and their juices. Cut it into even pieces so it cooks at the same rate as everything else.
• Olive oil: Coats everything and helps the spices stick. Use enough to make the veggies glisten but not swim.
• Garlic: Freshly minced is key here. It mellows as it roasts and ties all the flavors together.
• Smoked paprika: This is what gives the casserole its warm, slightly smoky backbone. Don't substitute regular paprika, it won't taste the same.
• Thyme, oregano, and cumin: A trio that adds layers without making the dish taste like any one herb is taking over.
• Lemon juice: Brightens everything up and cuts through the richness. Squeeze it fresh right before tossing.
• Fresh parsley: A handful at the end makes the whole dish look alive and adds a fresh, grassy note.

Instructions

Preheat and Prep Your Dish:

Set your oven to 400°F and lightly grease a large casserole dish with olive oil. This keeps everything from sticking and makes cleanup easier later.

Combine the Vegetables and Chicken:

Toss all your chopped vegetables and chicken pieces into a big mixing bowl. Make sure the bowl is large enough to mix everything without spilling over the sides.

Season and Coat:

Drizzle olive oil and lemon juice over the top, then add the garlic and all the spices. Use your hands or a big spoon to toss everything until each piece is evenly coated and fragrant.

Spread in the Casserole Dish:

Transfer the mixture to your prepared dish and spread it out in an even layer. Don't pile it too high or it won't roast properly.

Cover and Bake:

Cover the dish tightly with foil and bake for 25 minutes. This traps the steam and helps everything cook through without drying out.

Uncover and Finish:

Remove the foil, give everything a gentle stir, and bake uncovered for another 15 minutes. The vegetables should be tender and the chicken fully cooked with some golden edges.

Rest and Garnish:

Let the casserole sit for 5 minutes before serving. Sprinkle fresh parsley over the top and serve straight from the dish.

Save

I remember bringing this to a potluck and watching people go back for thirds, asking if it was complicated. It wasn't, but I didn't tell them that right away. Sometimes the best compliment is when something simple feels special enough to ask about.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F for about 15 minutes to bring back the roasted texture, or microwave in short bursts if you're in a hurry. The flavors actually deepen overnight, so don't be surprised if it tastes even better the next day.

Customization Ideas

Swap the chicken for turkey or leave it out entirely and double up on the vegetables if you want a plant-forward version. A splash of coconut milk stirred in before baking adds richness without dairy. You can also toss in whatever seasonal vegetables you have on hand, like zucchini in summer or Brussels sprouts in winter.

Serving Suggestions

This casserole stands on its own, but it pairs beautifully with a crisp green salad dressed in lemon and olive oil. If you want to stretch it for a crowd, serve it over cauliflower rice or alongside roasted root vegetables. A sprinkle of toasted pumpkin seeds on top adds crunch and makes it feel a little more dressed up.

• Let it cool slightly before serving so the flavors settle and you don't burn your tongue.
• If you like heat, double the red pepper flakes or add a drizzle of hot sauce at the table.
• Leftovers make an excellent base for a quick breakfast hash with a fried egg on top.

Save

This casserole has become my go to when I want something warm, colorful, and nourishing without much fuss. It's the kind of meal that makes your kitchen smell like home and leaves everyone at the table satisfied.

Recipe FAQs

→ Can I substitute the chicken with other proteins?

Yes, turkey works well as a substitute, or for a vegetarian option, cooked chickpeas can be used to maintain protein content.

→ Is this dish suitable for gluten-free diets?

Absolutely, this casserole contains no gluten, grains, or dairy, making it ideal for gluten-free diets.

→ What spices enhance the flavor of this casserole?

Smoked paprika, dried thyme, oregano, ground cumin, and a touch of garlic create a warm and aromatic flavor profile.

→ Can I add extra moisture for a creamier texture?

Adding about 1/4 cup of coconut milk before baking adds richness without disrupting dietary preferences.

→ What side dishes pair well with this casserole?

A crisp green salad complements the hearty and spiced elements, balancing the meal nicely.