Squash and Eggplant Casserole

November 24, 2015 -

It is very common to see acorn and butternut squashes in the grocery store. These festive vegetables are jam-packed with vitamin C, cancer-preventive fiber and the mineral potassium, which promotes healthy bones and blood pressure levels. Winter squash provides carotenoids, including lutein and zeaxanthin, which protect our eyes from ultraviolet damage, plus beta-carotene, which is converted to vitamin A.

Research has found that foods containing beta-carotene probably lower the risk of esophageal cancer and that diets rich in carotenoids probably reduce the risk of cancers of the mouth, pharynx, larynx and lung. Try this squash and eggplant casserole! It packs a punch when it comes to beta-carotene, with one cup providing 96% of the recommended daily allowance.

Here are the ingrendients you’ll need: Olive Oil, Onion, Baby Corn, Butternut Squash, Eggplant, Red Bell Pepper, Dry White Wine, Vegetable Broth,  Salt & Pepper, Almonds, Garlic, Lemon, Parley, Polenta, Parmesan Cheese, and Oregano.

CLICK HERE to get the full recipe.



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