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, which taste a lot like butternut squash, but are much easier to prep. Delicata squash are on the small side, usually they weigh about a pound each, and their skins are edible which means no peeling required! They are cylindrical with green and orange vertical ridges and creamy yellow skin. They are every bit as delicious as they are decorative! 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 vegetaable 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
- 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.
- Increase oven temperature to 425° F. Lightly oil the bottom and sides of a 3-quart round or oval gratin dish. 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 2 tbs oil and sprinkle with remaining thyme, plus salt and pepper. Cover with a layer of parchment paper, and then cover tightly with foil.
- 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.