Fall Vegetable Skillet
A hearty and colorful fall vegetable skillet featuring tender butternut squash, sweet potatoes, carrots, and green beans simmered in flavorful chicken broth with aromatic garlic and chili powder. Perfect for cozy weeknights or casual gatherings, this dish is both healthy and satisfying, offering warm, comforting flavors with each bite.
Ingredients
- 2 c. butternut squash, sliced 1/4 inch and cut into 2-inch pieces ⓘ
- 2 c. sweet potato, sliced 1/4 inch and cut into 2-inch pieces ⓘ
- 2 c. carrots, cut 1/4 inch on diagonal ⓘ
- 2 c. fresh green beans, cut into 1 1/2-inch pieces ⓘ
- 1/2 c. onion, diced ⓘ
- 1 clove garlic, minced ⓘ
- 1 c. chicken broth ⓘ
- 1/2 tsp. chili powder ⓘ
- 1/4 tsp. black pepper ⓘ
Instructions
- Place all ingredients in a large skillet and cook over low heat, covered.
- Cook for 25 to 35 minutes until vegetables are tender.
- Serve hot.
Tips & Substitutions
For added depth of flavor, consider sautéing the onion and garlic in a bit of olive oil before adding the other vegetables. If you're looking for substitutions, you can use pumpkin instead of butternut squash or zucchini instead of green beans. Adjust the chili powder to your spice preference; a pinch of cayenne can also add a nice kick. This dish pairs beautifully with Garlic Roasting Chicken.
Serving Suggestions
This Fall Vegetable Skillet makes a hearty main dish or a colorful side. Serve it alongside roasted meats like Jonna's Baked Quail or a simple salad for a complete meal. It also pairs well with crusty bread or over a bed of Pilaf for a filling dinner. Garnishing with fresh herbs can elevate the presentation.
Storage & Reheating
Allow the vegetable skillet to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to four days. To reheat, simply warm it in a skillet over medium heat until heated through, or microwave in short intervals, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Fall Vegetable Skillet contains roughly 532 calories, with 19g protein, 118g carbohydrates, and 11g fat. It is an excellent source of vitamin A (180% of the Daily Value), dietary fiber (152% of the Daily Value), and iron (91% of the Daily Value). Note that it is relatively high in sodium, at 826mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables, but keep in mind that they may release more moisture than fresh ones. Adjust the cooking time accordingly to ensure everything is tender but not mushy. Thaw them beforehand for even cooking.
Is this dish suitable for meal prep?
Absolutely! This skillet is perfect for meal prep. It stores well in the fridge and can be easily reheated. Just portion it out into individual containers for a quick and nutritious lunch or dinner throughout the week.
Can I add protein to this dish?
Yes! Adding cooked chicken or chickpeas can enhance the nutritional value and make it more filling. For a vegetarian option, consider adding tofu or tempeh. Just ensure that you adjust the cooking time to accommodate the added ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).