Harvest Vegetable Scallop Recipe

Ingredients

• 2 cups butternut squash, peeled and diced
• 1 cup carrots, sliced
• 1.5 cups Brussels sprouts, trimmed and halved
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup shredded Gruyère cheese
• 0.5 cup grated Parmesan cheese
• 0.75 cup panko breadcrumbs
• 1 tablespoon olive oil
• 2 cloves minced garlic
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped (optional, for garnish)