Categories: Eats, Life Style

Autumn Vegetable Casserole

Hey, What’s Cookin’?

Vegetables are a critical part of everyone’s diet. They provide low-calorie access to vitamins and minerals, they provide fiber to our diets that lets us feel satisfied and keeps our digestive tract humming along, and they are just plain delicious! Just because the summer has passed doesn’t mean we have to forgo fresh vegetables just yet.  Your local farmer’s market is still bursting with bounty: radishes, carrots, and other root vegetables are just coming into their prime, and greens, beans, and even tomatoes still abound. And winter squashes are now entering the scene!

Today’s vegetable casserole features Delicata squash, one of the smaller winter squashes that tastes a lot like butternut squash but are much easier to prep. Delicata squash are cylindrical with green and orange vertical ridges on creamy yellow skin; skin that is soft and delicious when cooked–so no tedious peeling required!.  A 3/4-cup portion of delicata squash contains only 30 calories, 7 grams of carbohydrate, 75% of your daily requirement of Vitamin A, and 15% of your daily requirement for Vitamin C. It’s a terrifically nutritious vegetable to add to your everyday diet, so grab a couple at the farmer’s market or the grocery store and give this recipe a try!

Autumn Vegetable Casserole

Adapted from a recipe by Martha Stewart
Serves: 6


  • 1 pound beets (3 medium), preferably a mix of red, golden, and Chioggia; trimmed and scrubbed
  • 1 medium onion, thinly sliced
  • 3 tbs extra-virgin olive oil
  • 1 tbs fresh thyme leaves
  • Coarse salt and freshly ground pepper
  • 1 delicata squash (about 1-1/4 lbs), washed (but not peeled!), cut lengthwise, deseeded, and cut into 1/4-inch slices
  • 1 pound plum tomatoes (about 3), cut crosswise into 1/4-inch slices


  1. Preheat oven to 400° F. Wrap beets in a layer of parchment, then a layer of foil. Roast on a baking sheet for 30 minutes.  Let cool completely. Peel and cut crosswise into 1/4-inch slices.
  2. Increase oven temperature to 425° F. Lightly oil the bottom and sides of a 3-quart round or oval gratin dish.
  3. Toss the onion with 1 tablespoon oil and half of thyme, sprinkle with salt and pepper and lay in the bottom of the dish. Stack 1 slice each of beet, and tomato, top with 2 halves of delicata squash (to create one complete ring) and tuck inside the dish on top the onion. Continue to create stacks and place them on top of the last stack; shingle to overlap slightly. When finished, brush entire top lightly with 1 tbs oil and sprinkle with remaining thyme, plus salt and pepper. Cover with a layer of parchment paper, and then cover tightly with foil.
  4. Bake 30 minutes. Uncover; drizzle with remaining 1 tablespoon oil. Return casserole to the oven and bake, uncovered, until the vegetables are tender and tomatoes are caramelized, about 35 minutes more. Let cool slightly before serving.



Photograph via pinterest

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