Healthy Recipes Ingredient Vegetable This High-Fiber Vegetable Tian Is Packed with Fall Flavors 4.7 (3) 3 Reviews Layers of butternut squash, red onion, potato and beets combine to create this stunning casserole. A quick garlic-infused oil is brushed onto the vegetables to get savory flavor in every bite. Look for a butternut squash with a slender neck to produce even slices. If you want a stronger flavor, try swapping the Parmesan for Gruyère or Pecorino Romano. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Published on October 3, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD See More Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Active Time: 40 mins Total Time: 1 hr 40 mins Servings: 8 Nutrition Profile: No Added Sugar Gut Healthy Anti-Inflammatory Mediterranean Diet Sesame-Free Nut-Free Healthy Pregnancy Healthy Immunity Soy-Free High-Fiber Healthy Cholesterol Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Make this vegetable tian for a holiday spread and impress your guests. Potatoes, Brussels sprouts and butternut squash all add fiber to help with digestion. The garlic-infused oil is easy to make and imparts flavor quickly. Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali. Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 8 servings ⅓ cup extra-virgin olive oil 2 medium cloves garlic, thinly sliced ¼ teaspoon crushed red pepper (optional) 1 medium slender-necked butternut squash (2 pounds) 2 small red onions (about 5 ounces each), peeled and sliced crosswise ⅛-inch thick 1¼ pounds Yukon Gold potatoes (about 5 medium), scrubbed and sliced crosswise ⅛-inch thick 2 medium red beets (about 6 ounces each), trimmed, peeled and sliced crosswise ⅛-inch thick ½ teaspoon ground pepper ½ teaspoon plus ⅛ teaspoon salt, divided ½ cup grated Parmesan cheese 1½ teaspoons fresh thyme leaves Directions Preheat oven to 375°F. Combine ⅓ cup oil, the sliced garlic and ¼ teaspoon crushed red pepper (if using) in a small skillet; cook over medium heat, stirring frequently, until the garlic begins to sizzle, about 3 minutes. Remove from heat. Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali. Cut the slender neck from the base of the squash (reserve the base for another use). Trim off the stem and peel the neck. Slice crosswise into ⅛-inch-thick rounds. Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali. Coat a 2¼-quart round or oval baking dish with cooking spray. Arrange two-thirds of the squash, onion, potato and beet slices in an alternating, overlapping pattern around the edge of the dish. Arrange the remaining slices in a similar alternating pattern in the center. Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali. Brush the vegetables with the garlic oil, tucking the garlic slices between the layers. Sprinkle with ½ teaspoon each salt and pepper. Combine ½ cup Parmesan and 1½ teaspoons thyme in a small bowl and sprinkle over the top. Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali. Cover tightly with foil and bake until the vegetables begin to soften, about 35 minutes. Uncover and continue to bake until the top is lightly browned and the vegetables are tender when pierced with a paring knife, 25 to 30 minutes. Sprinkle with the remaining ⅛ teaspoon salt. Serve warm or at room temperature. Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali. EatingWell.com, October 2025 Save Rate Print Nutrition Facts (per serving) 249 Calories 11g Fat 35g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size about ¾ cup Calories 249 % Daily Value * Total Carbohydrate 35g 13% Dietary Fiber 5g 20% Total Sugars 7g Added Sugars 0g 0% Protein 6g 11% Total Fat 11g 14% Saturated Fat 2g 11% Cholesterol 5mg 2% Vitamin A 622µg Vitamin C 34mg 38% Vitamin D 0µg Vitamin E 3mg 20% Folate 100µg Vitamin K 9µg Sodium 324mg 14% Calcium 134mg 10% Iron 2mg 12% Magnesium 74mg 18% Potassium 962mg 20% Zinc 1mg 8% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.