Fall casseroles

There's no better time than the fall to indulge in a hearty veggie casserole. Packed with the vibrant flavors of seasonal vegetables, these recipes for Squash-apple casserole and Fall veggie casserole may become your new seasonal favorites. One is a baked-in-the-oven classic while the other is an easy stovetop dish. As simple tasty side dishes, they are packed with nutrition and flavor. Be sure to pair with your favorite protein for a complete meal.

Cooking with in-season vegetables allows you to get the freshest produce, usually at the best prices. The vegetables in these recipes are rich in vitamins, minerals, antioxidants and fiber. Try these two delicious ways to make half your plate fruit and vegetables and help meet your daily fruit and vegetable recommendations**.

Remember: fresh doesn't ensure the highest nutritional value. Many frozen vegetables offer comparable if not higher nutritional values.

Squash-apple casserole

Ingredients:

• 2 1/2 cups winter squash (such as acorn, butternut, or Hubbard)
• 1 1/2 cups apples (cooking, such as Macintosh, Granny Smith, or Rome)
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon

Instructions:

• Wash hands with soap and water.
• Wash and prepare squash and apples (for extra fiber, keep peel on apples).
• Alternate layers of squash and apples in 8x8 inch pan; end with apples.
• Sprinkle spices over top layer.
• Cover with aluminum foil.
• Bake at 350 °F for 45 to 60 minutes, until squash is tender. Makes 6 servings.

Recipe adapted from myplate.gov.

Fall veggie casserole

Ingredients:

• 5 1/2 cups eggplant, cubes (1 medium eggplant)
• 4 tomatoes
• 1 green pepper
• 1 onion
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons vegetable oil
• 1 clove garlic
• 2 tablespoons Parmesan cheese (grated)

Instructions:

• Wash hands with soap and water.
• Remove the skin from the eggplant. Cut the eggplant into cubes. Chop the tomatoes into small pieces.
• Cut the green pepper in half. Remove the seeds and cut it into small pieces.
• Chop the onion into small pieces.
• Cut the garlic into tiny pieces.
• Cook the first 8 ingredients in a large skillet until tender.
• Top with the Parmesan cheese and serve. Makes 8 servings.

Recipe adapted from myplate.gov.

Next steps:

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